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Monday, 07 April 2014 09:47

Marinated Lamb Backstrap with Sweet Potato and Spinach Salad

An old favourite at Hunter Belle using our herb and garlic marinated fetabelle.

This great recipe is with thanks to chef Beth Townsend.



• 4 x 200 gr back straps of lamb
• 1 large sweet potato,
• 2 cloves garlic
• 8 sprigs rosemary
• 4 handfuls baby spinach
• 1/2 spanish onion thinly sliced
• 200gr kalamata olives
• 200gr HUNTER BELLE FETABELLE cubed
• olive oil
• sea salt & cracked pepper
• caramelised balsamic to serve


1. Roughly crush garlic cloves and half of the rosemary, rub into lamb with some salt, pepper & olive oil. Let marinate for two hours minimum
2. Peel sweet potato and cut into approx 1.5 cm cubes, coat lightly with olive oil and roast in a moderate oven until soft, tossing occasionally
3. Heat a large pan, add the back straps and cook on both sides for about 2 minutes until browned
4. Place into a hot oven and cook for about 4 mins for medium rare. Let the Lamb rest for a couple of minutes in a warm place
5. Prepare the salad by combining onion, olives, spinach, Hunter Belle Feta and cooled sweet potato. Toss with some olive oil, salt & pepper
6. On an angle, slice the rested lamb into four pieces each
7. Divide salad onto 4 plates, topping each with lamb
8. To finish drizzle with caramelised balsamic and garnish with the remaining rosemary
Enjoy!

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