ABOUT GEORGE PATSALIS FROM GEORGE’S MEATS
My father Andy Patsalis started the business at the Market 47 years ago, naming the business after me. I have been working in the business with my wife Elizabeth since 1980 and my son Stephen also works with us now. I have been dealing with customers for most of my life, starting at age 10 when I’d come into the market to help my father.
I love carrying on my father’s legacy running a prosperous business with many loyal customers.
However we’re just a small part of the Market and just one of many families who have worked here for many years. We have made many friends at the Market and it definitely becomes a way of life. I even met my wife and love of my life here. My favourite ingredients to cook with are pork, beef and lamb. Using pork I recommend Chinese Pork Stir-Fry and Hoisin & Sweet Chilli Kebabs. Other recipes I like are Soy Maple Scotch Fillet and Mediterranean Lamb and Spinach Salad. Enjoy my recipe!
THE RECIPE
Serves 4
Ingredients:
1 tbs sweet paprika
Sea salt to taste
1 tbs olive oil or olive oil spray
500-600g lamb backstrap, patted dry
Yoghurt and mint dressing:
4 tbsp Greek yogurt
2-3 tbsp fresh mint chopped
Salad:
250g baby spinach leaves
250g cherry tomatoes halved
2 Lebanese cucumbers, sliced
Juice of 1 lemon
4 tbsp pine nuts, lightly toasted
METHOD
- Combine paprika and salt in a small bowl and rub
lamb generously with the mixture.
1 tbs sweet paprika - Heat a grill pan on medium-high. When hot, drizzle
with olive oil or spray with olive oil spray. Add lamb
Sea salt to taste
and cook 1-2 minutes each side, or until cooked to your
liking (cooking time will depend on the thickness of the
1 tbs olive oil or olive oil spray
cut and how you like your meat).
500-600g lamb backstrap, patted dry - Remove lamb from pan and transfer to a cutting
board. Set aside to rest for a few minutes before cutting
Yoghurt and mint dressing:
into thin slices.
4 tbsp Greek yogurt - To make the yoghurt and mint dressing, simply
combine yogurt and mint.
2-3 tbsp fresh mint chopped - Arrange baby spinach leaves, tomatoes and cucumber
Salad:
on a serving platter or 4 serving plates and drizzle with
lemon juice. Arrange lamb on salad and serve topped
250g baby spinach leaves
with the yoghurt and mint dressing.
250g cherry tomatoes halved
2 Lebanese cucumbers, sliced
Juice of 1 lemon
4 tbsp pine nuts, lightly toasted
Tips: Backstrap is a very lean cut that will get tough if overcooked. Make sure it’s still pink inside.
For heartier appetites, you could increase the amount of lamb or serve with a roasted vegetable,
grain or potato salad.
Tips: Backstrap is a very lean cut that will get tough if overcooked. Make sure it’s still pink inside.
For heartier appetites, you could increase the amount of lamb or serve with a roasted vegetable,
grain or potato salad.
