There’s something undeniably inviting about a plate that feels generous yet considered, and this marinated lamb backstrap is exactly that kind of dish. Tender lamb, perfumed with rosemary and lemon, meets the sweetness of roast pumpkin and the crisp, citrusy bite of fennel, creating a balance that’s fresh, vibrant and deeply satisfying.
This iteration from Miriam Al-Noah (aka @mealswithmim on Instagram and TikTok) brings together bold Mediterranean flavours with an easy, intuitive approach to cooking. The lamb is simply marinated and quickly seared, while the salad does the heavy lifting with juicy orange, fresh mint and a honey-lemon dressing that cuts beautifully through the richness of the meat.
It’s the sort of meal that feels tailor-made for warm, summer evenings – relaxed, colourful and best enjoyed outdoors (and shared with good company).
Ingredients
Serves 2
- 300-400grams of lamb backstrap
- ½ small jap pumpkin, skin on, sliced.
- 4 sprigs rosemary
- zest of 1 lemon
- juice of 1 lemon
- tbsp ground cumin
- 2 tbsp honey
- ½ a fennel bulb
- small bunch of mint
- 1 orange
- Pecorino or parmesan
- salt and pepper
Ingredients
- Preheat oven to 200 degrees Celsius.
- Place pumpkin in a tray and sprinkle with cumin, 1 tbsp honey, salt, pepper and olive oil. Toss until covered and place in the oven to cook. Approximately 20 mins.
- Meanwhile, marinate your lamb backstrap with lemon zest, chopped rosemary, salt, pepper, olive oil. Leave out covered to bring to room temperature.
- Prepare your salad by finely slicing the fennel with a mandolin, cutting your orange into small wedges and tearing some fresh mint into a bowl.
- Crush a small handful of green olives and add to the salad.
- Prepare your dressing by mixing together a generous glug of olive oil, tbsp honey, juice of 1 lemon and salt and pepper. Season to taste.
- Heat a frypan or BBQ to a medium to high temperature, cook your lamb backstrap to your liking. About 2-3 minutes each side for medium.
- Dress your salad and top with shaved Pecorino or Parmesan.
- Serve a few pieces of pumpkin with your sliced lamb back strap and salad.
Enjoy on a balmy summery evening, eat outside!
