Lamb backstrap with blackberry juice

Lamb backstrap with blackberry juice



Prep Time


Cook Time



500g Australian Lamb Backstrap

Salt, to taste

For the Blackberry Juice:

2 Shallots, finely chopped

1l Beef Stock

300ml Blackberry Juice

60g unsalted Butter

2 sprigs Mint, finely chopped

Salt, to taste

Fennel Puree:

1 large Fennel Bulb

1 cup Milk

1 tsp Salt

Leek Ash:

2 Leeks, green part only

1 tbsp Olive Oil

Carrots and Peas:

400ml Beef Stock

4 Carrots, peeled and halved lengthways

4 Sugar Snap Peas

2 tbsp Fennel Bulb, diced

Mint Leaves, for garnish


  • Preheat oven to 180C.
  • For the Blackberry Juice, in a crockpot placed over high heat, add butter followed by shallots and cook, stirring, until slightly softened, about 2-3 minutes. Add salt, beef stock and 250ml blackberry juice to deglaze. Reduce heat and simmer until reduced by half, about 20 minutes. Remove from heat. Strain through a sieve into a small saucepan and return to heat until reduced by a further half. Set aside, keeping warm, until serving.
  • For the Fennel Puree, finely chop the fennel. Place fennel, milk and salt in a small saucepan and set over medium heat. Bring to a boil then reduce heat, cover and simmer until fennel is soft, about 20-25 minutes. Season to taste and set aside, keeping warm, until serving. For the Leek Ash Lamb, cut leek green in half lengthways, wash thoroughly and spread out over a baking tray. Place in oven to cook until blackened, about 25-30 minutes. Remove from oven and set aside to cool. Meanwhile, Remove from oven and set aside to rest for 10-15 minutes. Roll rested lamb in the leek ash to coat and set aside, keeping warm, until serving.
  • For the Carrots and Peas, heat oil in a small saucepan, set over medium heat. Add salt, mint leaves, carrots, snow peas and stock. Reduce heat and gently cook the snow peas for 1 minute. Remove peas followed by the carrots with a slotted spoon and set aside, keeping warm, until serving.
  • For the Lamb, place olive oil in a medium sized pan and place over high heat. Season the lamb back straps with salt and place in the pan just before the oil starts to smoke. Fry for 2 minutes each side or longer until cooked to your liking.
  • Add snow peas and carrot back to the pan with mint leaves, adding a dollop of butter and cook for a minute. To serve, spread a spoonful of fennel puree on each serving plate. Slice the lamb blackstrap into equal portions and add to the plate. Add carrot and peas. Garnish with mint leaves and serve with blackberry juice on the side.
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