This lamb dish uses one of the leanest cut of lamb - backstrap (aka loin or eye of loin), paired with the wonderful Mediterranean flavours of artichoke, olives, feta, and oregano. You could also use lamb leg steaks or any cut of lamb that can be pan-fried.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
3-4 lamb backstraps
1T olive oil
Salt and pepper
2 garlic cloves, crushed
½ onion, finely chopped
1c red wine
400gm tin chopped tomatoes
2t fresh oregano (1t dried)
1/3c whole black olives
1 small jar artichoke hearts, drained
Fresh oregano to sprinkle
To make the sauce:
Melt butter in a saucepan and saute the onions and garlic until softened. Add the red wine, tomatoes, sugar and oregano.
Cover and gently simmer for 1 hour until reduced and thickened.
Remove from the heat and add the olives and season.
Cover and keep warm.
To cook the lamb:
Add the oil to a hot frypan, season the lamb both sides and cook for 3-4 minutes each side for medium-rare.
Remove from the pan and rest for 10 minutes.
When ready to serve, spoon the sauce into your serving dish.
Slice the lamb into thick slices against the grain and place on top of sauce.
Add the artichokes and sprinkle over the feta and fresh oregano.
Serve with Westgold Herb Butter Baked Sweet Potato Fries and Tzatziki.