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BBQ Lamb Backstrap and Spring Vegetables with Buttermilk Dressing

BBQ Lamb Backstrap and Spring Vegetables with Buttermilk Dressing

Serves: 4


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  1. Marinate lamb for 4 hours or overnight if possible, preheat grill or BBQ.
  2. Place the buttermilk, yoghurt, vinegar and 2 tablespoons oil in a bowl, season with sea salt, then whisk to combine. Set aside.
    Add stock, olive oil and wine, then massage mixture into meat
  3. Ahead of time bring a large saucepan of water to the boil. Add broccolini & beans, cook for 3 minutes or until just tender. Drain, add to an ice water slurry until cold. Drain of the water and separate out the broccolini.
  4. Remove lamb from marinade, season the lamb with sea salt and cracked blacked pepper and cook for 2-3 minutes each side until grilled all over. Allow to rest on a cake rack.
  5. Coat broccolini in a little lamb marinating oil, grill for 2 minutes toss with the beans, spring onion, and radish.
  6. Divide the salad and lamb amongst plates and spoon dressing over the top.

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