Follow us

Lamb with Roasted Pumpkin & Rosemary Dip


Lamb with Roasted Pumpkin & Rosemary Dip

key ingredient!

Fresh Fodder Roasted Pumpkin & Rosemary Dip


200g Fresh Fodder Roasted Pumpkin & Rosemary Dip
4 cloves Garlic
1 tsp Sea Salt
Zest and Juice of One Lemon
4 tbsp Extra Virgin Olive Oil
600g Lamb Backstrap
120g Peas (fresh or frozen)
2 cups Baby Spinach Leaves
Sea Salt & Black Pepper, to taste


Crush the garlic and sea salt together in a mortar and pestle until you have a smooth paste. Add the lemon juice and olive oil and smash together again to combine. Take half of this mixture and use it to coat the lamb backstrap. Rub it in well, then cover the lamb with plastic and place in the fridge to marinate for at least an hour, but up to 6.

Remove the lamb from the fridge and allow to come to room temperature.

Heather a frying pan or grill on high and add a drop of olive oil to the pan.

Bring a pot of water to a rolling boil.

Cook the lamb for 3-4 minutes on each side then set aside under a tend of foil to rest.

Meanwhile, cook the peas for just a couple of minutes then drain. While still warm, add them to your mortar bowl and smash up a little with the remaining lemon and garlic mixture.

To serve, take a large flat serving platter and smear half of it with Fresh Fodder Roasted Pumpkin and Rosemary Dip. On the other half, mix the peas and baby spinach together in a bright green mound. Slice the warm lamb across the grain and lay on the Fresh Fodder Roaster Pumpkin & Rosemary Dip. Drizzle with any collected juices from the resting meat and a little more olive oil if you like. Grin over a little black pepper and serve immediately.