I've come up with a bit of a summer/winter combination over the last few years, it's still evolving each year but here's where I'm up to so far.


  • 1 Lamb backstrap fillet

  • 4 tbsp Ras-el-hanout spice mix

  • 1 bag rocket leaves

  • 1 bag baby spinach leaves

  • approx 1 handfull of toasted pine nuts

  • 1 large fresh peach

  • 1 orange

  • 1 mango

  • 1 lime

  • 1-2 tsp sweet chilli sauce

  • extra virgin olive oil

  • 1 log of goats cheese (soft or chevre for the fanatics)

  • Salt and Pepper to taste for seasoning


  • 1.

    Due to the length of the back strap I would suggest cutting it in half and then rubbing it down with the Ras-el-Hanout dry spice mix, if you want to get a bit 'cheffy' you can then roll it up tightly into a log with cling film or else just wrap and place in refrigerator for a few hours or preferably overnight.

  • 2.

    Peel the orange and the mango and slice these with the peach into wedges then toss with a little olive oil, heat a griddle pan to medim high heat and grill the fruit to achieve some nice even grill marks and set aside somewhere they can keep warm.

  • 3.

    Pre-heat oven to approx 220c. Rub the lamb down with a little olive oil and bring an ovenproof pan to medium high heat on the stove. Sear the lamb fillets being careful to avoid burning the spice mix then place pan into the pre-heated oven. Cook for approx 10 mins for medium rare (depending on thickness of fillet) and then set aside in a warm place to rest. I have also cooked the Lamb and fruit on a BBQ and achieved quite good results if you wanted to impress some friends for dinner.

  • 4.

    While the meat is resting make a vinagrette with the juice of the lime, 1-2 tsp sweet chilli sauce (to taste) and a little of the olive oil.

  • 5.

    Mix the salad with the rocket and spinach leaves, pine nuts, the grilled fruit and toss with the vinagrette, assemble in a pile on the middle of a plate and crumble over some of the goats cheese.

  • 6.

    Slice the lamb diagonally across the fillets and lay on top of the salad, season with some salt and pepper and an extra little drizzle of olive oil if you like.

  • 7.

    Devour ravenously with a nice pinot noir but I find also works well with Gewurtztraminer.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 352kj
  • Fat Total 21g
  • Saturated Fat 9g
  • Protein 16g
  • Carbohydrate 29g
  • Sugar 19g
  • Sodium 761mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can play around with the types of fruit you use depending on what you prefer, or in winter try vegetables such as roast pumpkin and roast beetroot. I've had many variations that work quite well but this is my current fave. You could also swap the goats cheese with Persian fetta as they both have a lovely creamy texture and delicious tang.
Also to allow for more even cooking of the fillet it's best to take it out of the fridge about an hour before cooking to allow it to come to room temperature

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