CHARGRILLED LAMB WITH CHARRED VEGETABLES

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PREP TIME 12 minutes
COOK TIME 15 minutes
SERVES 2

INGREDIENTS

For the Dressing:

4 garlic cloves

3 coriander roots

1 lemongrass stalk (white part only), finely chopped

1 tsp white peppercorns

2 tbsp fish sauce

1 tsp gluten-free soy sauce

30g light palm sugar, finely grated

1 tsp coriander seeds, toasted

For the Lamb and Vegetables:

2 lamb backstraps

6 Dutch carrots, trimmed

8 broccoli florets

Olive oil (for grilling)

Salt and pepper, to taste

METHOD

Step 1 

Using a mortar and pestle, grind together the garlic, coriander roots, lemongrass, white peppercorns, fish sauce, soy sauce, palm sugar, and toasted coriander seeds. Mix until the dressing comes together and the flavours are well blended. Strain the dressing to remove any chunky bits and set aside.

Step 2

Coat the lamb backstraps, Dutch carrots, and broccoli florets in olive oil, salt, and pepper.

Heat a barbecue or chargrill pan to high. Grill the lamb for about 4 minutes on each side, until cooked to your liking. Remove the lamb from the heat and allow it to rest.

While the lamb is resting, grill the carrots and broccoli for 2–3 minutes on each side, ensuring they get a nice char.

Before serving, briefly return the lamb to the grill to warm it slightly.

Step 3

Slice the lamb against the grain into thin pieces and fan the slices across each plate.

Divide the charred carrots and broccoli between the plates.

Drizzle the strained dressing generously over the lamb and vegetables to finish.