Lamb Backstrap with Jungle Mix and Smoked Rice Powder

A unique and flavour-full dish that will keep everyone coming back for more

Preparation: 30 minutes
Cooking time: 10 minutes
Serves: 2 as part of a meal

 

Ingredients
160 g lamb backstrap

Marinade
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
2 garlic cloves, finely minced
1/2 birds eye chilli, finely minced
5 g lemongrass, finely minced

Dressing
50 ml fish sauce
50 g sugar
50 g caster sugar
2-3 limes, juiced
2 garlic cloves
1 birds eye chilli

Jungle mix
1/4 lemongrass
2-3 garlic cloves
1 birds eye chilli
4 Kaffir lime leaf pieces

Herb mix
20 g Vietnamese mint, roughly chopped
20 g coriander, roughly chopped
20 g mint, roughly chopped
Pinch of crispy shallots

Smoked rice powder
Handful of rice

Method

For the marinade
Combine all marinade ingredients together and pour over the lamb backstrap. Let the lamb marinate for 2-3 hours or for best results marinate overnight.

For the dressing
In a pestle and mortar, combine the garlic and chilli to make a paste.
Add sugar, lime juice and fish sauce, adjust to taste. Set aside.

For the jungle mix
Finely chop all the jungle mix ingredients and blitz in a hand mixer. Set aside.

For the herb mix
Roughly chop the herbs and set aside.

For the smoked rice powder
Toast rice in a pan or small wok, until fragrant and brown. Set aside and let it cool.
Once cool use a coffee or spice grinder to grind into a fine powder.

To cook the lamb backstrap
Sear lamb backstrap on medium to hot coals on each side for 2–3 minutes, then leave to rest. Cook lamb rare or medium rare. Note, once the dressing is added the acid will continue to cook the lamb.

To serve
In a bowl combine the dressing and jungle mix, adjust seasoning to your own taste with more salt, sugar or chilli.
Add the herb mix and a tablespoon of the smoked rice powder and toss together. Adjust seasoning if required.
If needed give the lamb a quick reheat over the hot coals, then carve into thin slices.
Serve the lamb slices on a plate with the herby dressing on top.

Cooking Tips
If you can't find lamb backstrap (also know as eye of loin) then try tenderloin or boned and rolled loin roast.
Cooking the lamb backstrap on hot coals gives it a delicious smokey taste, but you can also cook the lamb on the BBQ too.

Bring Everyone To The Table With Lamb

Whether you're hosting a casual get-together, a weekend BBQ or a more formal affair, Australian lamb is the top choice for uniting everyone around the table. No matter what your guests' backgrounds, religious beliefs or dietary requirements are, lamb is the meat more people can eat!

To help bring everyone to the table this spring, We Love Our Lamb has teamed up with top chef Thi Le from Melbourne's Anchovy. Designed for the modern-day dinner party, Thi has created a selection of delicious lamb recipes to share.

The collection is launched after research commission by We love Our Lamb, revealed that Australians have noticed a change in dinner parties in the last 10 years reporting: they are less formal (51 per cent); more culturally diverse recipes are being served up (32 per cent); dishes are more likely to be shared (30 per cent); the preparation of food is a joint effort (32 per cent); and hosts now have to cater for more dietary requirements (32 per cent). With all these changes, it's no surprise that research has found the solution to be lamb with nine in ten (91 per cent) Australians agreeing it is the perfect dinner party meal.

Thi Le, says: -Getting friends and family around the table over some delicious food is such an important part of Australian culture. From masala spiced lamb ribs, to lemongrass lamb leg with banh tieu, pickles and grilled zucchini, these lamb recipes take inspiration from my Vietnamese roots and are perfect for keeping guests happy at your next gathering.'