Spiced Lamb Backstraps, Capsicum, Feta and Olive Gremolata

Spiced Lamb Backstraps, Capsicum, Feta and Olive Gremolata

Serves 4

Ingredients

Olive Gremolata
6 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Sherry Vinegar
2 Shallots, chopped finely
Handful of Fresh Tarragon
3 Tablespoons Pitted Kalamata Olives
1 Juice Lemon and Zest
Himalayan Pink Salt and Freshly Cracked Black Pepper

Lamb
2 Lamb Backstraps
Olive Oil
2 Tablespoons Coriander Seeds, toasted and crushed
1 Tablespoon Smoked Paprika
Himalayan Pink Salt and Freshly Cracked Black Pepper

Zucchini and Capsicum
2 Large Zucchinis, sliced on the angel
1 Red Capsicum, cut into long pieces
Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper
Feta Cheese (my fav is Meredith’s Goats Feta)

    Method

    1. To make the gremolata, combine all ingredients in a bowl and set aside.
    2. Coat the lamb backstraps with the crushed coriander seeds, smoked paprika and season with salt and pepper. In a large frying pan over medium hight heat, add olive oil, cook lamb backstraps for approximately 5 minutes each side, the middle should still be pink.
    3. In another grill plate frying pan over medium high heat, add olive oil, add zucchini and capsicum, season with salt and pepper, cook on both sides for approximately 5 minutes each side creating grill lines. The vegetables should be cooked and soft but still have a bit of a bite.
    4. Divide vegetables up amongst plates, top with feta cheese, add lamb, then spoon over gremolata. Enjoy!
    Increase heat to high and bring to a simmer.
    6. Transfer pot to the oven uncovered for about 30 minutes until chicken is cooked through and all liquid has been absorbed. A sign of a good paella is when the rice is crisp around the edges of the pan.
    7. Let it stand for about 5 minutes, then serve with a sprinkle of diced tomato and parsley. Enjoy!