Marinated Lamb Backstrap BBQ
Our lamb backstrap uses the top-grade cut marinated in Middle Eastern herbs and spices then barbecued until tender and full of flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- For Marinade:
- 1tablespoon cumin seeds
- 1tablespoon smoked paprika
- 2tablespoons garlic (finely chopped)
- 1tablespoon coriander (cilantro) (finely chopped)
- 1tablespoon flat leaf parsley (finely chopped)
- ½teaspoon sea salt
- ¼cup olive oil
- 1 ½pounds/600 grams lamb backstraps
- For Yogurt:
- ¾cup natural yogurt
- ½cucumber (peeled, deseeded, and chopped)
- 1tablespoon mint (finely chopped)
- ¼teaspoon sea salt
- Garnish: 1/4 lemon
Instructions
Step 1
Combine the marinade ingredients together in a large, non-reactive bowl. Add the lamb backstraps, and mix well to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.Step 2
Prepare the cucumber yogurt just before cooking the lamb. Combine yogurt, cucumber, mint, lemon juice, and salt together in a small bowl. Stir well, and set aside.Step 3
Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides until medium rare - about 8 to 10 minutes.Step 4
Transfer lamb to a plate and cover loosely with foil for 5 minutes. After this time slice the lamb diagonally and then serve with cucumber yogurt and two lemon wedges.