Fattoush with Lime & Black Pepper-crusted Lamb Backstrap
2 cups shredded cos (romaine) lettuce
2 Lebanese (short) cucumbers, halved lengthways, seeds removed and diced
2 tomatoes, finely diced
3 radishes, halved and thinly sliced
1 large piece lebanese bread, toasted and broken into small pieces
4 spring onions (scallions), thinly sliced
2 tablespoons finely chopped mint
1/2 cup finely chopped flat-leaf (Italian) parsley
60 ml (2 fl oz/1/4 cup) extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon sweet paprika
Lime and pepper-crusted lamb
Finely grated zest of 4 limes
1 tablespoon lime juice
1 tablespoon whole black peppercorns, crushed
1 tablespoon olive oil, plus extra, for cooking
2 lamb backstraps (each about 18 cm/7 inches long)
To make the lime and pepper-crusted lamb, combine the lime zest and juice, crushed peppercorns and olive oil in a bowl. Roll the lamb in this mixture to coat, then place on a plate and refrigerate for 30 minutes.
To make the fattoush, combine the lettuce, cucumber, tomatoes, radish, bread, spring onion, mint and parsley in a large bowl. In a separate small bowl, mix together the olive oil and lemon juice and season with sweet paprika, sea salt and freshly ground black pepper to taste. Mix this dressing through the salad and toss well.
Heat a little extra olive oil in a large frying pan over medium–high heat. Add the lamb and cook on each side for a 2–3 minutes, or until cooked to your liking. Remove from the pan, wrap in foil and allow to rest for 5 minutes before slicing on the diagonal. Serve with the salad.