Delicious lamb backstrap at its tender best, served with Edgell Chick Peas, rocket leaves and tzatziki.
Prep time:5 mins
Cook time:10 mins
- 200g piece lamb backstrap
- ¼ cup tzatziki dip
- 1 tablespoon water
- 4 cups rocket leaves
- ½ punnet cherry tomatoes, halved
- 125g can Edgell Chick Peas, drained
Lightly spray a non-stick pan with oil and cook lamb on a medium-high heat for 4 minutes on each side. Rest for 5 minutes and slice into thin slices.
Mix tzatziki dip with water to make a dressing.
Combine rocket leaves, cherry tomatoes and drained Edgell Chick Peas. Serve topped with sliced lamb and drizzle with dressing.
Drizzle with good quality olive oil and top with crumbled fetta as an alternative for tzatziki dressing.