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Lamb Backstraps with Tree Bark Butter & Crispy Hassle Back Potatoes

Ingredients

3 large lamb backstraps
8 washed potatoes
12 spears asparagus
Olive oil
Salt & Pepper

Compound Butter
100 g Softened salt reduced butter
Tree bark seasoning – available from Heat & Grill stores
¼ small red onion

Method

Preheat BBQ on high with the lid closed for 10-15 minutes with a skillet or Weber frying pan with detachable handle inside.
Coat backstraps in olive oil and season both sides with salt & pepper, prepare the asparagus in the same way & set aside
Place your softened butter in a bowl, sprinkle a generous amount of Tree Bark rub along with your red onion that you have finely chopped, mix well and set aside.
Cut the potatoes in half and then hassle back them making sure not to cut all the way through. Place in a large mixing bowl and coat with a good amount of olive oil & Tree Bark rub and toss till evenly coated.
Turn BBQ down to Medium – High heat, Place the potatoes in the skillet or Weber frypan flat side down and drizzle more olive oil in until you have a nice coating in the bottom of the pan & close the lid. Wait about 6 – 8 minutes and turn the potatoes onto their hassle backed sides cooking for a further 6-8 minutes. The potatoes should take about 20 – 30 minutes to cook depending on the size of them, I keep flipping them in the oil with the lid closed every few minutes until they are coloured and nicely crispy.
Place lamb back straps on the cooking grill and cook with the lid closed for around 2 minutes a side or until cooked to your liking, Also place your seasoned asparagus on cooking grill at this time. Be careful not to overcook the backstraps as they are very lean.
Melt your butter mix in the microwave for 20 seconds and baste the backstraps after you have flipped them. Rolling your asparagus around on the grill until evenly coloured.
Remove all from BBQ and rest the lamb. Plate up with your crispy potatoes and asparagus whilst leaving some of the butter mix aside to drizzle over your lamb before eating.

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