Marinated Lamb Backstrap

Ingredients (Serves 4):

• 1kg Lamb Backstrap

• 200ml Beerenberg Honey Lemon Soy Marinade

• 2 tbs Beerenberg Crushed Garlic

• 200ml Beerenberg Plum & Red Wine Marinade

• 1 tbs crushed Ginger

• cup Illawarra Plums

• 100ml Oil

• 50ml Soy Sauce

• 1 cup Brown Sugar

Method:

1. In a bowl combine the marinades, garlic, ginger, oil and brown sugar.

2. Mix well.

3. Clean all excess fat and sinew from the lamb.

4. Place into the prepared marinade and leave for 24 hours.

5. In a large fry pan add a touch of oil and heat well.

6. Add the lamb and seal each side completely.

7. Place pan into a moderate oven for 15 minutes.

8. Heat excess marinade in a small pot with a touch of water, add the Illawarra plums and pour over the lamb.