Last night I marinated some lean lamb back straps in caramelized balsamic vinegar and orange juice, then pan-fried them and served them over rocket leaves accompanied by hummus, tomato, cucumber and mint salsa, and flat bread.

It was my attempt to honor the night before Good Friday when the Jewish people celebrate Passover.  Lamb, bitter greens (rocket), vinegar and flat bread (no yeast) are just some of the foods that remind the Jewish people of their miraculous escape from Egypt thousands of years ago.

It is also a significant meal for people who celebrate Easter because Jesus would have eaten similar foods as he celebrated Passover with his friends on the night before he was arrested and killed.

Religion aside, this Middle Eastern food combination is a lovely, relaxed way to start the Easter weekend.  Enjoy!

Recipe:

2 lamb back straps

Juice of 1 orange

1/2 cup caramelized balsamic vinegar (If you use plain balsamic, add 1 tablespoon brown sugar)

Salsa

• 1 Lebanese cucumber, diced
• 3 tomatoes, diced
• Fresh mint, chopped

Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons cider or white wine vinegar
• 1 tablespoon Dijon mustard

Rocket

Hummus

Flat bread

Lamb

• Marinate lamb in orange juice and balsamic vinegar for at least half an hour.
• Pan-fry lamb for 3-4 minutes each side. Place on plate and keep warm.
• Tip marinade into fry-pan and cook for 2 minutes. Pour over lamb.
• Slice in thick chunks just before serving.

Salsa

• Combine all ingredients. Add a dash of vinegar if desired.

Dressing

• Whisk all ingredients until thick.

Place rocket on a platter. Drizzle dressing over. Top with sliced lamb.

Serve accompanied by salsa, hummus and bread.