Earl grey tea marinated lamb backstraps

Tamara West

Perhaps one of the tastiest attributes of lamb is the fat. Pork-lovers will know what I am talking about. At Vinnies I cook lamb backstraps (or short loins) with the fat still on. As the fat cooks at a high temperature it melts or renders down and becomes totally scrumptious. Pair this with a mouthful of sweet medium-rare meat from the adjoining loin and a waft of chargrilled smokiness and I’m in heaven. This recipe also works well with backstraps that are fully trimmed of fat – simply reduce the cooking time to 3 minutes each side.

For the lamb

1 cup	Water
3 bags	Earl grey tea
2 tsp	Chopped thyme
1	Orange, zest and juice of
2 Tbsp	Soy sauce
3	Lamb backstraps, or short loins (Main)
½ tsp	Salt
1 Tbsp	Olive oil

For the salad

1	Orange, peeled and cut into segments
1	Fennel bulb, sliced
½ cup	Feta, sheep's feta
2 cups	Watercress, washed and picked
1 tsp	Thyme leaves
1 Tbsp	Olive oil
2 tsp	Sherry vinegar

Directions

1. Boil the water, add the tea bags, allow to cool. Add thyme, orange zest and juice, soy sauce and backstraps. Marinate for 6 hours or overnight.
2. Drain backstraps and allow to come up to room temperature before cooking.
3. Lightly season with salt and drizzle with olive oil. Cook on a medium heat barbecue or frying pan, placing the fat side down first for 6 minutes then turn over and cook for a further 3 minutes. Leave to rest for 5 minutes before slicing.
4. To serve, loosely toss all salad ingredients together and season with salt and pepper to taste.