Tim and Kyle - Lamb Backstrap
with Mushy Peas and Onion Rings
Prep time: 1 hour Cook time: 2 hours 30 mins Serves: 4
2 tsp smoked paprika
2 tsp caraway seeds, toasted, crushed
2 tsp dried oregano
2 tsp ground cumin
1/2 tsp garlic powder
600g lamb backstrap
2 tsp olive oilLamb Stock
1kg lamb bones
2 carrots, roughly chopped
2 celery stalks, chopped
1 onion, chopped
5 garlic cloves, skin intact, halved
1 bay leaf
1 rosemary sprig
4 thyme sprigs
Salt and pepper, to seasonLamb Sauce
30g butter, cut into cubes
2 onions, thinly sliced
250ml pale ale beer
1 tbs cornflour, dissolved in 1 tbs waterMushy Peas
800ml chicken stock
500g frozen peas
2 tbs finely chopped fresh mint
1 tsp finely grated lemon zest
2 tsp lemon juice
1 tbs butterOnion Rings
200g plain flour
1/2 tsp baking powder
375ml cold lager
2 onions, thickly sliced
Vegetable oil, to deep-fry
- To make lamb stock, preheat oven to 200C. Place lamb bones, carrot, celery, onion and garlic in an oven tray. Roast, turning halfway, for 30 minutes or until browned and caramelised.
- Transfer to a pressure cooker with remaining ingredients and 1L (4 cups) water. Season well. Secure lid and bring to pressure. Cook over low heat for 45 minutes. Remove pressure cooker from heat and release pressure. Remove lid and strain stock, discarding solids.
- To make lamb sauce, melt half the butter in a medium saucepan over medium heat. Add onion and cook, stirring, for 20 minutes or until softened. Add beer and simmer for 8-10 minutes or until reduced by three-quarters. Add strained lamb stock. Simmer for 15-20 minutes or until reduced by two-thirds. Strain and return to saucepan. Whisk in cornflour mixture and simmer for 5 minutes or until thickened. Whisk in remaining butter, one cube at a time.
- To make mushy peas, bring stock to the boil in a medium saucepan. Add peas and boil until tender. Drain and return to saucepan with remaining ingredients. Using a stick blender, blend until a purée forms.
- Combine spices in a large bowl. Season lamb all over, then add to bowl and massage to coat. Rub all over with oil.
- Preheat a frying pan over medium-high heat. Add lamb and cook for 1 minute on each side or until cooked to your liking. Transfer to a warm plate and stand, lightly covered with foil, for 5 minutes to rest. Slice thickly.
- Meanwhile, to make onion rings, combine flour and baking powder in a bowl. Season well. Whisk in cold beer to form a smooth batter.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 150C (or until a cube of bread turns golden in 25 seconds). Working in batches, dip onion rings into batter, allow excess batter to drain off, then gently drop into the oil and fry for 2 minutes or until pale golden. Remove with a slotted spoon and drain on paper towel in a single layer.
- Increase heat to 200C (or until a cube of bread turns golden in 5 seconds). Working in batches, gently drop onion rings back into the oil and fry for 1 minute or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season.
- Spoon mushy peas onto each serving plate and top with lamb and onion rings. Spoon over sauce to serve.