Fire up the barbie – it’s lamb for lunch

Lamb backstrap with sweet potato chopped salad

INGREDIENTS: ◗ 3 lamb backstraps ◗ 400g rocket leaves and mixed leaves ◗ 2 sweet potatoes, cut into 1cm cubes (to be roasted) ◗ 2-3 small beetroot, cooked and cubed ◗ 1 small red onion, finely sliced ◗ 75g crumbled feta ◗ 3 bacon rashers, cooked and diced ◗ 50g pine nuts, roasted ◗ 100g roasted red capsicum (pepper), sliced into strips ◗ barbecue rub (see recipe above) ◗ 50ml olive oil ◗ salt and pepper, to taste. Honey

lemon mustard dressing – ◗ juice of ½ a lemon ◗ 2 tbs honey ◗ 3 tbs olive oil ◗ 2 tbs Dijon mustard ◗ salt and pepper, to taste. Spiced avocado yogurt dressing – ◗ juice of ½ a lemon

◗ ½ avocado ◗ 2 tbs chopped flat-leaf parsley ◗ ½ tsp coriander powder ◗ salt and pepper, to taste ◗ 125g Greek-style yogurt

METHOD: Rub the lamb backstraps with oil and barbecue rub, let marinate for 30 minutes then on a hot grill cook for 3-4 minutes each side then rest for 10 minutes. For the honey lemon mustard dressing, add all of the ingredients to a small jar and shake to combine. For the spiced avocado yogurt dressing, add all ingredients in a blender except for the yogurt. Blend until smooth, then add the yogurt. Stir to combine. Peel and cube the sweet potato, place in a large bowl then microwave for 4-5 minutes until tender, dress with enough oil to coat the potato and season with salt and pepper. Then place in a shallow oven tray on a medium hot barbecue with the hood down for 10-15 minutes or until browned. Once done set aside.

On a medium hot barbecue cook off the bacon to your liking and set aside to dress the salad later. Slice the lamb backstrap into thin slices then on a serving platter add the leaves, onion and toss, then top with the lamb slices, sweet potato cubes, beetroot, feta, capsicum and bacon. Serves 4–6

BBQ Beer & B.S., New Holland Publishers, RRP $40, available from all good book stores or at newhollandpublishers.com