A great recipe that celebrates spring vegetables with sweet new seasoned lamb, that combined with herbal notes of rosemary and sweet honey richness.
A perfect match for a easy drinking yet flavoursome Campbells SDC.
- 4 small lamb backstraps, trimmed
- 1 Tbls finely chopped rosemary leaves
- 2 garlic cloves, crushed
- 1 Tbls olive oil
- 1 Tbls honey
- 1/2 cup dry red wine
- 20g unsalted butter, chopped
- 1 cup baby peas
- 150g baby spinach leaves, washed
Method:
-Place lamb, chopped rosemary, garlic, oil, honey and 1 teaspoon sea salt in a bowl and mix to coat lamb. Cover and refrigerate for 15 minutes to marinade.
-Heat a large fry pan over high heat until smoking, then turn to medium. Sear lamb and cook for 2 minutes each side. Add wine and simmer until reduced by half. Cover pan with lid and turn off heat and set aside to rest for 10 mins.
-Meanwhile, heat a large saucepan and add the butter, peas and washed but still wet spinach, and cook, covered, for 2 minutes or until spinach is wilted and peas are cooked. Season to taste with salt and black pepper.
-Slice lamb on an angle and divide among 4 plates. Serve drizzled with pan juices, and with peas and spinach to the side Serve with a generous pour of Campbells SDC.
