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This is a laid-back dish that suits the barbecue well, however it’s no problem to use a fry pan instead. Panzanella is an Italian bread and tomato salad; its appeal (well, to me anyway) is in the bread soaking up all the flavoursome juices from the sweet tomatoes and tangy vinaigrette, and in this version the lamb juices too.
Ingredients
| 2 Tbsp | Olive oil |
| 2 | Lamb backstraps (Main) |
| 6 slices | Sourdough bread, or ciabatta, roughly torn into 1 inch chunks |
| 1 bunch | Asparagus, ends trimmed and cut in half |
| ½ cup | Black olives |
| 6 medium | Vine ripened tomatoes, chopped |
| 1 jar | Roasted red pepper, sliced |
| ½ cup | Small red onions, sliced |
| 1 handful | Basil leaves |
Dressing
| 3 Tbsp | Red wine vinegar |
| ½ | Lemons, freshly juiced |
| 3 Tbsp | Extra virgin olive oil |
| 2 tsp | Runny honey |
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Directions
- Rub a teaspoon of the oil all over the lamb backstraps, then season with salt.
- Heat barbecue on medium to high heat and cook the lamb for 1-2 minutes on each side until medium or cooked to your liking.
- Remove meat and set aside to rest for 5 minutes, reserving any juices that seep out for the dressing.
- Meanwhile, toss the remaining olive oil with the bread chunks (using your hands) and fry on the barbecue hotplate for a few minutes, turning once, until light golden. Season with a little salt.
- Wash asparagus, shake off excess water and add to hot plate. Cook asparagus for 1-2 minutes until just cooked.
- Shake all dressing ingredients, along with any lamb resting juices, together in a screw top jar.
- Slice lamb on an angle. Just before serving, toss with asparagus, toasted bread, olives, tomatoes, capsicum, onion, basil and dressing. Serve immediately with a glass of chilled rosé.
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