Lamb Backstrap with Coconut Raita

Ingredients

For the lamb backstrap

  • 1 lamb backstrap (loin - Dr Libby uses lamb from Silver Fern Farms)
  • 2 Tbsp spelt flour
  • 1 Tbsp finely chopped and
  • de-seeded red chilli
  • 1 clove garlic, crushed
  • ¼ cup parsley, finely chopped

For the raita

  • flesh of 1 young coconut
  • 1 cup raw cashew nuts
  • ¼ cup coconut water
  • ¼ cup filtered water
  • 4 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 1 Tbsp finely grated lemon rind
  • 1 cup finely diced cucumber
  • 1 cup mint leaves, finely chopped
  • pinch of salt
  • ground pepper, to taste

Method

For the lamb

In a ziploc bag, combine backstrap with flour, red chilli, garlic and parsley. Shake the bag until the flour evenly coats the lamb.

Heat a small amount of coconut oil in a pan and sear lamb for approximately 2-3 minutes each side. Set aside and leave to rest for 5-10 minutes before serving.

For the raita

In a good quality blender or Vita-mix, blend coconut flesh and cashews, water, coconut water, lemon juice and lime juice until smooth.
Fold through lemon rind, cucumber and mint leaves.

To assemble

Serve sliced lamb backstrap with raita sauce.