1. Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl. 2. Add the lamb back-straps, cover and refrigerate 3 hours or over night. 3. Remove the lamb from the marinade and seal in a pan over high heat. 4. Cook to your liking medium/medium rare is best; allow to rest for a few minutes. 5. Toss the fresh herbs and tomatoes together and divide between 4 plates. 6. Slice the lamb on the diagonal across the grain and arrange over the salads. ---------------------------------------------------------------------------
Nutrition
Ingredients
