Lamb Backstrap Skewers
with Watercress Pesto
by chef Darren O'Rourke
A simple, generous skewer: lamb backstrap cut into chunky pieces, grilled, and laid over a pesto with a peppery twist. Watercress stands in for most of the basil, blended with garlic, parmesan, lemon and toasted pine nuts. It makes eight skewers, two each for four people, in 30 minutes start to finish.
Backstrap is the eye of the lamb loin, the long, lean strip of muscle that runs along the spine. It is tender and quick to cook, and all it needs is cutting into pieces at home before it goes on the skewers, fully trimmed or with the fat cap left on. Look for Lamb Backstraps in store at Eltham or Laverton North.
The Method
The Skewers
- Cut the lamb backstraps lengthwise, then across, into pieces that sit nicely on a skewer, and thread them onto the skewers.
- Bring the lamb to room temperature ready for grilling.
The Watercress Pesto
- In a food processor, blend the garlic, parmesan, pine nuts, lemon zest and juice with a little oil until smooth, but still with a little texture.
- Add the torn watercress and basil and pulse until chopped and combined, but not entirely smooth.
- Transfer to a bowl and season as needed with salt, pepper and perhaps a little more olive oil.
To Grill and Serve
- Lightly brush the lamb with oil, season with salt and grill to your preferred doneness, then let it rest.
- To serve, spoon the pesto onto a serving platter and lay the rested skewers on top.
- Finish with a little extra virgin olive oil.
Pick up the cut in store.
Look for Lamb Backstraps in our retail outlets.
2/266 Bolton Street
Eltham VIC 3095
10 Raymond Rd
Laverton North VIC 3026