Lemony lamb backstrap with finger lime salsa

Zoe Bingley Pullin’s lemony lamb backstrap with finger lime salsa is the dinner party recipe your guests will rave about for years.

This week, in the Get Nourished kitchen, nutritionist Zoe Bingley-Pullin whips up a lemony lamb backstrap with zesty lime salsa.

This simply stunning dish pairs tender, marinated lamb backstrap with a vibrant, zesty salsa for a dinner party recipe your guests will rave about.

The gorgeous burst of citrus from the finger limes – also known as nature’s caviar – adds a decidedly elegant freshness and finesse.

Simply serve atop wilted greens, et voila, dinner is served.

Zoe Bingley-Pullin’s lemony lamb backstrap with finger lime salsa

Serves: 4-6


For the lamb backstrap

  • 500 g lamb backstrap
  • 4 tbsp. lemon thyme
  • 4 tbsp. dried marjoram
  • 1 tbsp lemon zest
  • 1 lemon juiced
  • 2-4 tsp of sea salt
  • 2-4 tsp of pepper
  • 2 tbsp extra virgin olive oil 

For the salsa

  • 4 tbsp Australian finger limes, cut lengthways, lime pearls spooned into a bowl*
  • ½ a small Spanish onion, finely chopped
  • ¼ cup flat leaf parsley, washed and finely chopped
  • 4 tbsp extra virgin olive oil
  • 2 tsp sea salt

To serve

  • 4-6 cups of kale or spinach
  • splash extra virgin olive oil
  • freshly cracked salt and pepper


Step 1.

In a small bowl mix together all the lamb marinade ingredients and marinate for 45-60min.

Step 2.

In another bowl, mix all of the salsa ingredients and leave to marinate.

Step 3.

Heat skillet on high and cook lamb for 4-6 minutes each side.

Step 4.

Heat a large frying pan over medium heat.

Add a splash of olive oil.

Add kale or spinach, season with salt and pepper, and saute until soft and wilted.

Step 5.

Serve the lamb on a bed of wilted kale or spinach with the salsa on the side.

*If you can’t find finger limes, substitute for 1 lime, zested, peel removed and flesh finely chopped.

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