Recipes

When choosing a recipe for spring entertaining, you can’t go past this vibrant mix of charred lamb with crisp greens and piquant fetta.

• 140g South Cape Goat’s Fetta
• extra virgin olive oil, as required
• 2 tablespoons lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh mint, finely shredded
• sea salt and freshly ground black pepper, to taste
• 800g lamb backstrap (tenderloin) or beef fillet
• 1 teaspoon smoked paprika (or sweet paprika)
• 2 spring onions, sliced diagonally
• 1 bunch fresh asparagus, cut into 5cm lengths
• 200g sugar snap or snow peas, trimmed
• ½ cup frozen peas
• extra tiny mint leaves, for garnish

Crumble fetta cheese. Combine ¼ cup olive oil with lime juice, mustard, honey, 1 tablespoon mint and a pinch of salt to make a dressing. Sprinkle lamb with paprika and pepper and drizzle with oil. Chargrill for 5-6 minutes on each side or until cooked to your liking. Allow to rest covered with foil for at least 10 minutes before slicing, adding any meat juices to the dressing.

Heat olive oil and sauté spring onions, asparagus, sugar snap peas and peas for 5 minutes until tender, adding a little water if needed and season to taste. Stir in remaining mint, portion onto serving plates and sprinkle with most of the crumbled fetta. Top with sliced lamb and remaining fetta, drizzle with dressing and garnish with extra mint leaves.