Lamb backstrap, Kipflers and Creamy Salmoriglio



  • 500g lamb backstrap  

  • 500g kipfler potatoes  

  • 175g green beans  

  • 200ml crème fraiche  

  • 20g garlic  

  • 140g spring onion  

  • ½ Tbsp dry oregano  

  • 25g parsley  

  • 5g thyme  

  • 5g sage  

  • 25g butter  

  • ½ tsp chilli flakes  

  • 1 lemon  



1. Wash the Kipfler potatoes using a cloth under running water. One washed, place the potatoes in a medium sized pot with salted water. Bring to the boil, and then turn down to medium heat. Let simmer for approx. 15-20min until you can pierce through using a toothpick.  

2. Meanwhile, pad dry the lamb backstrap. Season with salt and pepper. In a hot frying pan on high heat, drizzle olive oil and sear the lamb for approx. 3-4 min (depending on the size) on each side until golden brown and just firm to the touch. Remove from the pan and let rest for at least 10 min before slicing. 

3. Bring a small pot with salted water to the boil .Top and tail the green beans, and cook for approx. 3 min. Drain and refresh with cold water, set aside. 

4. Drain and cut in half the potatoes. 

5. Cut the spring onions into 3cm batons. Finely chop the garlic, thyme, parsley and sage, mix together and add the chilli flakes. Once the lamb is resting, using the same frying pan, drizzle olive oil and toss in the spring onions, cooking for 3 min before adding in the potatoes, garlic, herbs and butter. cook on high heat for approx. 4-5min  until golden. Stir through the Crème Fraiche and squeeze the juice of ½ of lemon. Mix well until it forms into a nice sauce .  

6. Slice the lamb and serve a top the green beans and creamy salmoriglio kipfler potatoes.