Chilli Lamb Backstraps


Serves 4
2tbsp Chilli Wine Jelly
1/4 cup sherry vinegar
1 small red onion,
peeled and diced
1 clove garlic,
finely chopped
1/3 cup chopped mint
1tbsp ground cumin
2tbsp extra virgin olive oil
Sea salt and pepper
Lamb backstraps



  1. In a bowl mix jelly, vinegar, onion, garlic, mint, cumin and oil until well combined then season to
  2. Place lamb in one layer in baking dish and pour over the marinade, adding more oil if needed
  3. Cover and refrigerate at least 2 hours or overnight.
  4. Preheat oven to 180°C
  5. Remove lamb from fridge to return to room temperature. Cook on stove top on heavy based pan to just sear both sides then bake in oven for 4-6 minutes.
  6. Serve either slices or whole with marinade drizzled on top.