My Pepperberry Lamb Backstrap with Watermelon, Feta, and Mint Salad is perfect served for dinner on a warm summer evening. Tender, juicy slices of lamb backstrap that are blushing on the inside with a fragrant pepper berry crust, served alongside a fresh, sweet, salty, and zesty salad, this perfect marriage of flavours is utterly moreish and delicious!
Spices used in this recipe
Pepper Berries Whole
Pepper Berries come from a shrub that grows in the alpine regions of Tasmania and south-east mainland of Australia. The berries have a bright purple or dark blue colour with intense heat, complex fruity flavour and sweet aroma. They are characterised by their versatility and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery zing.$3.45
Australian Native Pepper Berry Leaf
Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.$4.99
In a bowl, combine your ground pepper berries, pepper berry leaf, and salt with a good glug of olive oil and stir to make a paste.
Pat the lamb fillets dry and rub them all over with your herby paste. Set aside to come to room temperature for 30 minutes and to allow the marinade to seep in slightly.
Place a pan on high heat and when searing hot, add your backstraps in and cook for 2-3 minutes on each side for medium-rare (or until cooked to your liking).
Remove from the pan and set aside to rest.
While the lamb rests, chop your mint leaves and crumble your feta into large chunks. Combine in a bowl or on a serving platter with your watermelon pieces and dress with a drizzle of olive oil and a the lemon juice.
Slice your rested backstraps into thick slices and divide between plates. Serve alongside your watermelon salad and enjoy!