Herbies Spices Recipes
2 lamb backstraps (approx. 600g)
1½ tablespoons Herbie’s Spices Lamb Roast & BBQ Crust
4 vine tomatoes
2 teaspoons Herbie’s Spices Sumac Ground
2 tablespoons mint and flat leaf parsley, finely chopped
¼ cup black olives, pitted and halved
1 x 400g can artichoke hearts, roughly chopped
2 cups cooked quinoa or pearl barley
Trim backstraps of excess fat and sprinkle with spice mix and 2 tablespoons olive oil. Allow to marinate in the fridge for at least 1 hour.
Meanwhile, halve tomatoes and sprinkle with salt, pepper and sumac, drizzle with olive oil and roast at 150ºC for 1½ hours.
Mix herbs, olives and artichoke through quinoa or pearl barley, add 1 tablespoon extra virgin olive oil and season.
Cook lamb on a hot grill or pan for 5 minutes each side then allow to rest for 5 minutes.
Divide salad between plates and arrange 4 tomato halves around each plate, slice lamb and serve on top of salad with a sprinkling of sumac.
Other ideas for Lamb Roast & BBQ spice mix:
- marinade butterflied leg of lamb overnight in spice mix and 1 cup red wine, before barbecuing
- mix with feta, breadcrumbs, sundried tomatoes and black olives and use as stuffing for a roast shoulder of lamb