‘This is not groundbreaking, but it’s reliable and very good – qualities I prefer over trendy’

This is the joy of seasonal cooking for me: taking a few ingredients that are enjoying their seasonal heyday, and letting them shine.

All the healthy things: lamb and spring pea salad. Photo: Nikki To / TWAM

Elizabeth Hewson

2 min read

11:20AMOctober 31, 2024

The Weekend Australian Magazine

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Grilled Aussie lamb draped over ­peppery rocket, sweet peas scattered across the plate, all drizzled with a cool, punchy garlic yoghurt dressing and finished with the earthy crunch of cumin seeds. It’s a simple yet beautiful plate of food – it’s how I want to eat all summer.

This is the joy of seasonal cooking for me: taking a few ingredients that are enjoying their seasonal heyday, and letting them shine. Sometimes simplicity leads to the best ­results and when ingredients are at their peak, you don’t need to do much – the flavours are already there. I think this is where real confidence in the kitchen shows; rather than ­unnecessarily complicating a dish by adding elements, it’s about understanding how to bring out the best in each ingredient. Spring is synonymous with lamb and peas, so today I’m showcasing this philosophy with a few ­simple ideas that bring them together.

Over the time we’ve been cooking together, I’ve shared many of my favourite sauces and dressings in this column. These simple recipe “accessories” have the ability to transform any dish and are important elements in my cooking. Today, I’m centering everything around a ­garlic yoghurt dressing, one of those versatile, flavour-packed creations that instantly brightens whatever it touches. It’s not groundbreaking, but it’s reliable and very good – qualities I’d much rather be described as over trendy. This dressing is a handy addition to elevate any meal, especially a grilled piece of lamb.

Try too my grilled greens recipe.

Yes peas. Fresh peas are a quintessential spring ingredient. Photos: Nikki To/TWAM

Try this lamb backstrap salad for a delicious and healthy seasonal meal

Lamb and spring pea salad

Ingredients

• 2 lamb backstraps
• 2 tablespoons extra-virgin olive oil, plus extra to serve
• Salt flakes and pepper
• 2 teaspoons cumin seeds
• 1 bunch of rocket
• ½ cup of peas

Garlic yoghurt dressing

• 400g Greek yoghurt
• 1 garlic clove, finely minced
• 1 lemon, juiced (about 50ml)
• 60ml (¼ cup) extra-virgin olive oil
• Salt and pepper

Method

1. Prior to cooking, take the lamb out of the fridge to bring to room temperature. Rub with 1 tablespoon of olive oil and season generously with salt and pepper.
2. To make the dressing, combine all the dressing ingredients. Taste and adjust; you might want to add more garlic or lemon for a punchier dressing.
3. Toast the cumin seeds in a small fry pan over medium heat. Once hot, shake the pan continuously until the seeds darken slightly and release their earthy aroma, about 1 minute. Blanch the peas in salted boiling water for 1 minute, then drain and rinse under cold water to stop the cooking process. Set aside.
4. Heat a heavy-based pan or barbecue over medium heat until very hot. If using a pan, add 1 tablespoon of olive oil; if using a grill, brush with oil. Cook the lamb backstraps for 3 to 4 minutes on each side for medium-rare. Transfer to a plate and let rest for 5 minutes.
5. Arrange rocket leaves on a plate. Slice the lamb and layer it over the rocket. Drizzle over some garlic yoghurt dressing, like a Jackson Pollock painting. Sprinkle with peas and toasted cumin seeds. Finish with an extra drizzle of olive oil, and serve with the remaining dressing on the side.

Serves 2

The dressing makes enough for both recipes. It keeps well in the fridge, covered, for up to a week.