10/09/2026
let’s make lamb backstrap & roast veg salad 🙂↕️ thank you Australian Good Meat for the coolest experience (ad)
ingredients (serves 1, scale up as needed)
• 150g lamb backstrap
• 150g raw sweet potato, cut into 2cm cubes
• 150g raw beetroot, cut into 1cm cubes
• large handful baby spinach
• handful cherry tomatoes, halved
• 1/2 lebanese cucumber - halved lengthways and sliced
• 30g feta, crumbled
• ¼ red onion, finely sliced
• small handful parsley, finely chopped
• small handful coriander, finely chopped
• 1 garlic clove, minced
• 1 tbsp red w**e vinegar
• 2-3 tbsp olive oil, divided
• pinch chilli flakes
• sea salt, cracked pepper
method
1. oven to 200°C. toss the sweet potato and beetroot in 1/2 tbsp olive oil, salt and pepper. beetroot cut slightly smaller so it catches up to the sweet potato — roast for 20 mins, tossing halfway.
2. while that’s going, make your chimichurri: garlic, parsley, coriander, red w**e vinegar, chilli flakes, a generous glug of olive oil (around 2 tbsp) salt and pepper. stir together, set aside.
3. pat the lamb dry, season well with 1/2 tbsp olive oil, salt and pepper. sear in a hot grill or pan for 3-4 mins each side for medium rare, then rest 5 mins.
4. build your base - spinach, roasted veg, tomato and cucumber.
5. slice the lamb, lay it over the top, spoon the chimichurri over everything and finish with crumbled feta.
enjoyyyyyyy! 🫶🏼
