BBQ Backstraps

on Minted Orzo Salad

Serves 5

Ingredients

  • 3 tablespoons Colman’s Wholegrain Mustard
  • 2 tablespoons liquid honey
  • 2 cloves garlic, crushed
  • 3 lamb back-straps (approximately 280g each, trimmed)
  • 1 cup orzo (rice-shaped pasta, sometimes sold as risone)
  • 1 red capsicum, finely chopped
  • 2 spring onions, sliced
  • 1 tablespoon Colman’s Classic Mint Sauce
  • 2 tablespoons olive oil
  • ½ teaspoon lemon pepper seasoning
  • 1 bag mixed green salad leaves

Method

  1. Combine Colman’s Wholegrain Mustard, honey and garlic.
  2. Slather mixture over lamb and set aside, covered, for 30 minutes before cooking.
  3. Meanwhile make orzo salad: cook the orzo in a saucepan of salted water for 8 minutes. Drain.
  4. Add capsicum and spring onion. Leave to cool.
  5. Combine Colman’s Classic Mint Sauce, olive oil and lemon pepper seasoning in a small screw-top jar. Shake well to emulsify.
  6. Pour mint dressing over pasta and toss to combine. Chill until ready to serve.
  7. Heat barbecue hot plate.
  8. Cook mustardy lamb for about 2 minutes each side for medium rare (or to your liking).
  9. Remove lamb and rest, covered in foil, for about 8 minutes.
  10. To serve: pile green salad leaves on a platter, top with orzo salad, slice lamb diagonally.