Charred Lamb Salad

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PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

500g lamb backstrap
500g pumpkin, sliced
1 red onion, sliced in wedges
2 tbsp Pukara olive oil
Pinch of Tasman sea salt
1 tsp sesame seeds
1 tsp black sesame seeds
2 tsp papitas
½ garlic cloves, minced
8-10 mint leaves
3-6 white anchovies, to garnish
Lemon cheek, to garnish

METHOD

Step 1
Drizzle ½ the oil and salt over lamb. Place on Ozpig grill for 2 to 3 minutes each side.

Step 2
Prep the pumpkin and onion by coating in olive oil. Once you have removed the lamb, sit aside to rest while cooking the vegetables. Place onion and pumpkin on grill and cook through.

Step 3
To make the salad, slice the lamb and pumpkin, place in a bowl along with the onion and toss. Season with a pinch of salt, sesame seeds, black sesame seeds, papitas, garlic and mint leaves.

To serve, mix all together and plate. Garnish with anchovies and a cheek of lemon.