FOREST-FLAVOURED LAMB STRIPLOIN
Serves two
- 250–300 g EMH lamb striploin
- 1 tbsp chopped thyme
- 2 tsp spruce tip powder
- freshly ground black pepper
roasted carrots:
- 5–6 colourful carrots
- cold-pressed olive oil
- salt
- 1 tsp dried thyme
- 2 tsp birch syrup
to serve:
- red wine sauce
Mix the chopped thyme with spruce tip powder, grind in some black pepper and roll the striploin in the mixture so it is fully coated. Wrap in cling film and refrigerate overnight to marinate.
Peel the carrots, cut into pieces of your preferred size and place on a baking tray. Drizzle with olive oil and season with salt and thyme.
Mix well and roast in a preheated 180 °C oven for about 40 minutes or until the carrots begin to soften but are still slightly crunchy. Drizzle with birch syrup and roast for another 5 minutes.
Heat oil in a pan, sear the striploin quickly on all sides and transfer to a 180 °C oven for 5 minutes. Remove from the oven, let the meat rest briefly, slice thinly and season with salt. Serve with roasted carrots and red wine sauce.
