Tassie Lamb Back Strap

Tassie Lamb Back Strap with Roasted Baby Beets, Pan Fried Haloumi, Roasted Capsicum,

Chickpeas and Rocket

Serves 4

Lamb Back Strap

  • 600 gm lamb back strap – 150 gm per portion

Trim and clean the lamb


Roasted Baby Beets

  • 1 bunch baby beets
  • 80 ml olive oil
  • 100 ml water
  • 2 cloves garlic, roughly chopped
  • Salt and pepper

Cut the leaves and stems off the beets, and wash.  Place all ingredients into a roasting tray, cover and cook for about 25 minutes or until tender. While the beets are still warm rub the skins off. Cut in half and refrigerate until ready to use.


Roasted Capsicum

  • 6 red capsicums
  • Oil
  • Seasoning

Rub the capsicums with oil, place in a baking tray and bake at 220 degrees until their skins are black. When done, take out and place in a bowl and cover with cling wrap and leave until cool. When cooled peel the skins off.


Pan Fried Haloumi

  • 200 gm haloumi, drained and rinsed
  • Cut the haloumi into 50 gm portions

Keep aside ready to fry



  • 100 gm chickpeas
  • 20 ml olive oil
  • 1 clove garlic
  • 1 tablespoon finely chopped garlic
  • Salt and pepper to taste
  • Mix all ingredients together


Salsa Verde

  • 1 bunch parsley
  • ½ bunch basil
  • ½ bunch mint
  • 100 gm parmesan
  • 30 ml red wine vinegar
  • 1 lemon juice and zest
  • Salt and pepper
  • 100 ml olive oil

Place all ingredients into a food processor, process until smooth. This recipe makes more than you need for this dish.


To Serve

Seal the lamb off in a hot pan and cook to your liking, making sure you rest the lamb when it’s done. While the lamb is cooking, assemble the salads. Put the chickpeas, roasted capsicum, baby beets and 100 gm rocket into a large bowl and toss together and season. Place equal amounts onto each serving plate. At the last minute heat a pan with a little oil in it. When it’s very hot add the haloumi and cook on both sides until golden. Top each salad with a piece of haloumi. Slice the lamb and divide it between each plate, placing it on top of the haloumi. Drizzle with the salsa verde and garnish with a little spring onion.


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