Spring lamb

Spring Lamb

I absolutely love this recipe. I’ve been making it for years now. I was a little glad to see them cooking with lavender on BBC’s Our Food recently. For me this dish is all about springtime, lamb backstrap with young rosemary and lavender wrapped in prosciutto. It’s very helpful if you can find a prosciutto that is quite wide so it wraps the lamb properly. When I lived in country Victoria I would deglaze the pan with Best’s Late Harvest Muscat. Today, I used a little mead, which worked spectacularly. But you can use a little white wine. I would recommend something floral. I served it with red rice today, because I thought the fragrance would work well. Sweet potato mash also partners well.

Serves 2

250 grams lamb backstrap, in two pieces
4   fresh lavender flowers
4 cm young rosemary sprig
2 slices prosciutto
1 teaspoon plain flour
1 tablespoon olive oil
1/4 cup mead or white wine

Remove the flower components from the lavender. You only want the smallest components of the flower. Discard any dry flower buds and the stalks. Finely chop the rosemary. Mix the rosemary and lavender, place on a chopping board, spreading out to an area approximately the same size as the lamb. Roll the lamb in the herbs so they are evenly coated (they will be quite sparsely coated) and then sprinkle with flour. Carefully wrap each lamb piece in prosciutto.

Heat the olive oil in a non stick frying pan. Cook the lamb on the bets wrapped side first. Cook for 2-3 minutes, or until the meat looks cooked halfway up the length of each piece. Turn and cook for another 2-3 minutes or until the prosciutto is golden. Remove from the pan and rest for at least five minutes. (I rest mine on top of the saucepan in which I’m boiling the greens. The resting time is important to allow the residual heat to cook the lamb through, and to ensure it remains tender and juicy.) Drain the oil from the pan and deglaze the pan with the mead or wine, reducing the liquid by at least half.

Slice each piece of lamb in half at an angle and pour over the pan juices. Serve with red rice and/or mashed sweet potato and broccoli or broccolini.

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