Marinated Lamb Backstrap BBQ

Lamb backstrap
Cultura RM Exclusive/BRETT STEVENS / Getty Images
Prep: 2 hrs
Cook: 10 mins
Total: 2 hrs 10 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
1474 Calories
102g Fat
56g Carbs
94g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 1474
% Daily Value*
Total Fat 102g 131%
Saturated Fat 35g 175%
Cholesterol 335mg 112%
Sodium 1121mg 49%
Total Carbohydrate 56g 20%
Dietary Fiber 12g 43%
Total Sugars 22g
Protein 94g
Vitamin C 200mg 999%
Calcium 379mg 29%
Iron 12mg 68%
Potassium 2055mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lamb backstrap is a top-grade cut of lamb that's perfect for marinating, barbecuing, and grilling. It's tender and full of flavor.

In this recipe, lamb backstraps are marinated in Middle Eastern herbs and spices and then barbecued to perfection.

The lamb is accompanied by a light and refreshing cucumber yogurt and lemon wedges.

Ingredients

For Marinade:

  • 1 tablespoon cumin seeds

  • 1 tablespoon smoked paprika

  • 2 tablespoons garlic, finely chopped

  • 1 tablespoon coriander (cilantro) (finely chopped)

  • 1 tablespoon flat-leaf parsley, finely chopped

  • 1/2 teaspoon sea salt

  • 1/4 cup olive oil

  • 1 1/2 pounds (600 grams) lamb backstraps

For Yogurt:

  • 3/4 cup natural yogurt

  • 1/2 cucumber, peeled, deseeded, and chopped

  • 1 tablespoon mint, finely chopped

  • 1/4 teaspoon sea salt

  • 1/4 lemon, for garnish

Steps to Make It

  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.

  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.

  3. Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides until medium rare - about 8 to 10 minutes.

  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.