The backstrap is a premium cut – lean, succulent and tender with a mild flavour. It can be cooked quickly, making it the perfect mid-week option. Great sliced over a mixed leaf or roast vegetable salad.
Brush lamb with oil and season with salt and pepper.
Cook for three minutes on each side for medium rare. Remove from pan to a warm plate and cover loosely with foil.
Rest for 6-8 minutes before serving.