LAMB BACKSTRAP WITH WARM MUSHROOM SALAD

SERVES 4 PREP 10 MINS + STANDING COOK 25 MINS COST $$$$$

15g dried porcini mushrooms 1 cup warm water 2 tbsp olive oil 1 medium onion, finely chopped 4 slices pancetta, chopped 2 garlic cloves, crushed 200g Swiss brown mushrooms, halved 400g can lentils, drained, rinsed 400g mixed baby tomatoes

cup coarsely chopped parsley 4 lamb backstraps 1 tbsp thyme leaves rocket leaves, to serve

Place porcini mushrooms and the warm water in a small bowl. Set aside 20 mins or until tender. Drain. Reserve 1/ cup 3 soaking liquid. 2 Heat half the oil in a large saucepan over high heat. Cook onion, pancetta and garlic, stirring, 5 mins or until softened. 3 Add Swiss brown mushrooms to pan. Cook, stirring occasionally, 5 mins or until almost tender. Add lentils, tomatoes, porcini mushrooms and reserved soaking liquid. Cook, stirring 5 mins or until tomatoes start to soften. Stir in parsley. 4 Meanwhile, rub lamb with remaining oil. Sprinkle with thyme. Cook lamb on a heated oiled grill plate (or grill or barbecue) 5 mins, turning halfway or until cooked as desired. Remove from heat. Rest, covered, 5 mins. Thickly slice. 5 Serve lamb on warm salad with rocket leaves.