Lamb Backstrap With Davidson Plums And Fennel
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
250g lamb backstrap
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)
Red wine or water
1 lemon, halved
Medium frying pan
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.