Lamb Backstrap With Davidson Plums And Fennel


RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 
Byron Bay B_by_Luisa Brimble_1202.jpg
Byron Bay B_by_Luisa Brimble_1403.jpg
 
 

INGREDIENTS

Feeds 6

250g lamb backstrap

Olive oil

1 fennel bulb, thinly sliced and placed in water, stalks thinly sliced lengthways

3 Davidson plums or red plums

Rind of 1 lemon, in strips 

A few anise myrtle leaves (rosemary leaves are also great)

Salt

Red wine or water

Olive oil

1 lemon, halved

Salt

Equipment:

Medium frying pan

Method

1. Light your gas cooker. Drizzle a little olive oil into a medium frying pan and place on the cooker to heat up. As soon as it just starts to smoke, add the backstrap and sliced fennel stalk and cook for about 3 minutes. Flip it over with your tongs and add the plums, lemon rind and anise myrtle leaves.

Cook for another 3 minutes for medium–rare (the way I like it) or until the lamb is cooked to your liking. Place the meat on a chopping board and let it rest for 5 minutes, then slice it and season well with salt. 

2. While the meat is resting, cook the fennel stalks and plums for a bit longer. You may need to add a little red wine or water to the pan so the plums don’t burn.

3. Arrange the sliced lamb over the fennel stalks and plums. Drain the water off the sliced fennel bulb, add it to the pan and dress with olive oil, lemon juice and salt. Eat right away. Nom nom.