LAMB BACKSTRAP WITH MUSHROOM SALAD

SERVES 4 PREP + COOK 40 MINS + STANDING

✦ 15g dried porcini mushrooms

✦ 1 cup warm water

✦ 2 tbsp olive oil

✦ 1 brown onion, finely chopped

✦ 2 cloves garlic, crushed

✦ 4 slices pancetta, chopped

✦ 200g Swiss brown mushrooms, halved horizontally

✦ 400g canned lentils, drained, rinsed

✦ 400g mixed baby tomatoes

✦ ¹⁄ 3 cup chopped flat-leaf parsley

✦ 4 lamb backstraps (800g) (see tip)

✦ 1 tbsp thyme leaves ✦ 125g rocket

1 Place porcini mushrooms and warm water in a small bowl. Stand 20 mins until tender. Drain. Reserve ¹⁄ cup of soaking liquid. 3

2 Heat half the oil in a large saucepan over medium-high heat. Cook onion, garlic and pancetta, stirring, 5 mins until soft.

3 Add Swiss brown mushrooms to pan. Cook, stirring occasionally, 5 mins until almost tender. Add lentils, tomatoes, porcini mushrooms and reserved soaking liquid. Cook, stirring, 5 mins 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), turning halfway through cooking time, 5 mins until cooked as desired. Remove from heat. Rest, covered, 5 mins. Thickly slice.

5 Serve lamb on warm salad with rocket.