Every culture has their Easter traditions, most of them having something to do with food. Lamb is a popular choice in a lot of cultures, particularly European; references to the “sacrificial lamb” as a symbol of the crucified Christ pepper the writings in the Bible. While I’m not a religious person, I thought that I’d try to do a lamb dish at home this Easter long weekend; we had some beautiful Melbourne sunshine, despite the colder temperatures, as well as plenty of chocolate, so I went with a light salad option; it turned out surprisingly well, so I won’t be waiting for Easter to cook with lamb again!
INGREDIENTS (for 2)
– small lamb back strap, around 200-300g
– salt, pepper and dried basil
– 100g haloumi cheese, sliced
– 1 tin lentils, drained
– 1 cup cherry tomatoes, halved or quartered
– ¼ cup fresh mint leaves
1. Season your lamb with a little salt, pepper and basil. Two options to cook your lamb are:
a) fire up the BBQ , sear it on a lightly oiled hot plate for 2-3min on each side. Then, move it off the direct heat, close the BBQ lid and cook for another 5 – 10 minutes, depending on how you like your meat cooked and how thick the back strap is.
b) sear the lamb on a hot pan on the stove with a little oil over high heat for 2-3min on each side, then transfer to the oven and cook 5 – 10 minutes (to your preference) at around 170°C.
2. While your lamb is resting after cooking, prepare the salad – throw the lentils, baby spinach and tomatoes together in a large bowl with a drizzle of olive oil.
3. Heat a non-stick fry pan over high heat and cook the sliced haloumi for a minute or two on each side, until it bubbles and turns a little golden and soft.
4. Divide the salad between two plates, top with the haloumi, sliced lamb back strap and mint leaves.