CAJUN LAMB BACKSTRAP
PREPARATION: 15min ~ COOK: 15min ~ READY IN: 30min
- Season the lamb with the pecan seasoning oil, salt and pepper. Place the lamb into a hot, medium-sized, heavy-based griddle pan, for around 3 minutes each side. Remove the lamb and set aside to rest. Leave the lamb juices in the pan.
- Into the griddle pan add the beans, cherry tomatoes, onion and baby spinach leaves, cook for around 3 minutes or until just warmed through.
- To serve top with coriander and a squeeze of lemon.