Honey Mustard Glazed Lamb Backstrap with Garlicky Greens, Lemon Pepper Potatoes & Garlic Aioli

Ingredients

Instructions

1. • Preheat oven to 240°C/220°C fan-forced.
   • Cut potato into bite-sized chunks. Place potato
   on a lined oven tray. Drizzle with olive oil,
   season with salt and toss to combine. Roast until
   lightly golden and tender, 20-25 minutes.
   • Meanwhile, zest lemon to get a generous pinch
   and slice into wedges. Crush black peppercorns
   using a pestle and mortar, or in their sachet
   using a rolling pin.
   • When the potatoes have finished roasting,
   add lemon zest, a squeeze of lemon juice
   and crushed peppercorns to the tray, tossing
   potatoes to coat.
2. • Meanwhile, trim green beans.
   • Roughly chop silverbeet.
   • Finely chop garlic.
   • In a small bowl, combine the honey, wholegrain
   mustard, a splash of water and a pinch of salt
   and pepper.
3. • Pat lamb backstrap dry with a paper towel and
   season both sides.
   • Heat a large frying pan over high heat, add lamb
   and cook for 3-4 minutes each side for medium
   or until cooked to your liking.
   • Transfer to a plate to rest for 5 minutes.
4. • Meanwhile, return frying pan to medium-high
   heat with a drizzle of olive oil.
   • Cook green beans, tossing, until tender,
   4-5 minutes.
   • Add silverbeet and garlic and cook until wilted
   and fragrant, 1-2 minutes. Season to taste.
   Transfer to serving plates.
5. • Return frying pan to low heat.
   • Add the honey mustard glaze and any lamb
   resting juices and cook, stirring, until bubbling,
   30 seconds.
6. • Slice lamb.
   • Divide lamb and lemon pepper potatoes
   between the plates with the garlicky greens.
   • Spoon honey mustard glaze over lamb.
   • Serve with garlic aioli and remaining lemon
   wedges. Enjoy!