Grand Lamb Backstrap & Potato Frites

• Meanwhile, thinly slice zucchini into sticks.
• Trim green beans.
• Finely chop garlic and parsley.
• To a small bowl, add the butter and allow to come 
to room temperature. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook zucchini and green beans, tossing, until 
tender, 4-5 minutes.
• Add half the garlic and cook until fragrant, 
1 minute. Transfer to a bowl. Season to taste with 
salt and pepper and cover to keep warm. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Season lamb backstrap on both sides.
• Cook lamb, turning occasionally, for 8-10 minutes
for medium or until cooked to your liking.
• In the last minute of cook time, add half the 
paprika spice blend to lamb, turning to coat. 
Transfer to a plate to rest for 5 minutes.

• While lamb is resting, to the bowl with butter, add 
parsley, Dijon mustard (see ingredients), the 
remaining garlic and remaining paprika spice
blend. Mash to combine.