Lamb Backstraps with Fettuccini Puttanesca



  • 500g lamb backstraps  

  • 1 jar tomato based sauce  

  • ½ cup Kalamata olives, pitted  

  • 1 ½ tbsp Capers  

  • 2 tbsp Pesto  

  • 25g Sundried tomatoes  

  • ½ bunch parsley 

  • 4 tbsp Parmesan cheese  

  • 2 tbsp Olive oil  

  • Salt and Pepper



1. Bring a large pot with salted water to the boil.  

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

3. While your lamb is resting, place the pasta in the boiling water and let cook as per packet timing instructions, stirring occasionally. Heat up the tomato sauce in a medium size pot and add the capers and olives (for better results you can slice the olives in half, slice the sundried tomatoes and finely chop the capers if you wish).  

4. Drain the pasta and place back to the pot, mix through the tomato sauce.  

5. Finely slice the lamb and serve with Fettuccini, pesto and chopped parsley.