Pan-Roasted Lamb Backstrap Stuffed with Roast Capsicum, Spinach and Goat’s cheese
What you'll need
1 lamb backstrap, approximately 180g
60g baby spinach, lightly cooked, cooled and squeezed dry
salt and pepper to taste
1 small red capsicum, roasted and peeled
25g goat’s cheese
2 tablespoons cooking oil
50g chickpeas, cooked and cooled
1⁄2 teaspoon cummin
1 clove garlic, crushed
1⁄2 red onion, sliced
1⁄2 cup flat-leaf parsley
juice of 1⁄2 lemon
2 teaspoons extra virgin olive oil
The easy bit
Preheat oven to 220ºC.
Butterfly the lamb using a long, sharp knife. To do this, lay the lamb flat-side down and make a horizontal cut three-quarters of the way through, lengthwise, then open up the meat like a book.
Making sure the ‘spine’ of the book is facing down, lightly pound the lamb until it has an even thickness of about 7mm. Spread the spinach evenly over the lamb, leaving a 1cm border, and season. Do the same with the capsicum and crumble the goat’s cheese over the top.
Roll the lamb into a cylinder shape, trying to pack in the filling so it doesn’t spill out.
Using the butcher’s twine, tie up the middle and then the ends.
In a hot ovenproof pan, add cooking oil and seal each side of the lamb. Brown evenly by turning every minute. When you are on the last side, put the pan in the oven for about 8 to 10 minutes.
Rest lamb for 3 minutes, then remove twine and slice the meat.
Toss together chickpeas, cummin, garlic, red onion, parsley, lemon juice and olive oil to make the salad. Serve with the lamb.