• 1 lamb back strap

  • 50ml white balsamic vinegar

  • 1 tsp crushed garlic

  • 50ml extra virgin olive oil

  • 1 tsp black mustard seeds

  • 1 slice of ham (medium thickness)

  • 1 telegraph cucumber

  • 4 spring onions, finely sliced diagonally


  • 1.

    Place the lamb back strap into a container. Pour over the vinegar, oil and a pinch of the mustard seeds. Smear the crushed garlic onto the lamb and leave to marinate for 5 minutes.

  • 2.

    Shave the cucumber into long wide ribbons using a vegetable peeler.

  • 3.

    Preheat a grill plate. Once hot place the lamb on, garlic side down. Allow the lamb to cook for approximately 5 minutes, then turn over and continue to cook.

  • 4.

    Place the slice of ham on the same grill plate until crispy. Remove the ham and the lamb from the heat, allow the lamb to rest.

  • 5.

    Shred the crispy ham. Toss the cucumber, spring onions and crispy ham together in a bowl. Dress with a splash of olive oil and white balsamic vinegar.

  • 6.

    Slice the lamb diagonally and serve on the salad.


For more information and recipes from this series, click on the following link

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