Shortloin or backstrap of lamb is one of the premium cuts of lamb. You can eat the whole thing, and it is quick to cook. Many years ago I was shown how to open out the loin, flatten and then grill. This is pretty much the only way I have cooked it since. Look for the Quality Mark when buying lamb.
Anchovy butter
| 50 g | Butter, softened |
| 2 | Anchovies |
| 1 small | Lemon, zest and juice |
Lamb
| 2 | Lamb shortloin, about 500g, trimmed of silver skin (Main) |
| 1 Tbsp | Olive oil |
AdvertisementAdvertise with NZME.
Directions
- For the anchovy butter, mash ingredients together until well combined. Season with freshly ground black pepper and set aside until ready to use.
- For the lamb, heat barbecue grill or chargrill pan until hot.
- Using a sharp knife, slice lengthwise through the middle of the lamb, but not quite through. Open out and cover with plastic wrap or paper. Pound each piece a little with the end of your rolling pin. This is to ensure the meat is the same thickness (about 5mm).
- Rub lamb with olive oil and season with freshly ground black pepper. Place on the hot grill and grill for 2 minutes on each side. Remove to a plate and season with salt. Place a dollop of butter on the meat, cover loosely with foil and leave to rest for 5 minutes before slicing and serving.
- Serve with a salad of steamed green beans, sugar snaps and a colourful mix of cherry tomatoes. Dress with a vinaigrette to which you have added 1 finely chopped shallot.
