Georgia Barnes whips up a hearty barbecued lamb winner in just 15 minutes.
Ingredients
- 300g frozen peas, just thawed
- 1 1/2 lemons
- 2 garlic cloves, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 400g lamb backstrap
- 400g can organic cannellini beans, rinsed, drained
- 1/2 cup fresh mint leaves, finely chopped, plus extra to serve
Method
- Step 1Cook peas in a saucepan of boiling water for 1 minute or until tender-crisp. Drain. Refresh under cold running water. Transfer to a food processor. Add the juice of 1 lemon, garlic and 1 tablespoon of the oil. Process until smooth. Season.
- Step 2Preheat a barbecue or chargrill over medium-high heat. Season the lamb. Cook, for 3-4 minutes each side, for medium or until cooked to your liking. Transfer to a plate and set aside to rest. Slice lamb.
- Step 3Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the beans. Gently cook for 1-2 minutes. Juice remaining lemon and add to pan. Season. Stir through the chopped mint.
- Step 4Spread the pea hummus on serving plates. Top with the lamb. Spoon over the bean mixture. Sprinkle with extra mint leaves.
- Author: Georgia Barnes
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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