This Char-grilled lamb back-strap recipe with a flavoursome marinade is so delicious and easy to make. Authentic to Middle Eastern flavours, the lamb is marinated with herbs and spices and then char-grilled to perfection. The use of fresh herbs adds an incredible flavour to this dish. Lamb back-strap is a top-grade cut of lamb that’s perfect for marinating and barbecuing. You can easily however toss it through a salad, stir-fry or simply pan fry it.
Traditionally lamb is accompanied by lemon wedges and a light, refreshing cucumber yogurt salad. You can easily serve the lamb-back-strap with sauce and roasted vegetables as well
So why not take your dinner, barbecue or lunch to the next level with this delicious lamb back-strap marinade. Give it a go!
- 500g Lamb back-strap
- 3-4 garlic cloves, crushed
- 5 Tbs olive oil
- 1/2 Tb ground cumin
- 1/2 Tbs ground coriander
- salt to season
- black pepper
- 2 Tbs fresh coriander finely chopped
- 2 Tbs fresh parsley (flat leaf) finely chopped
- 1 lemon wedges
*Always cook lamb-back-strap at room temperature
*Marinating the lamb-back-strap 4-5 hours is ideal.
Step 1. To marinade the lamb; combine garlic, olive oil, cumin and coriander ground and bring to a paste. Add the lamb-back-strap and mix well to coat, massaging all over. Season with salt and pepper and add the fresh herbs. Combine well. Cover and refrigerate for at least 1-2 hours.
Step 2. Heat frying pan over medium to high heat. Fry lamb back strap on one side for approximately 5 minutes. Flip over, cover the frying pan with a lid and continue to fry for approximately another 5 minutes or until cooked to your liking.
Step 3. Transfer onto a wired rack, squeeze with lemon. Let it rest for a few minutes before cutting into it.
Step 4. Slice the lamb diagonally and serve
Serves 4 people
Herbs & Spices
Easy to make
Sahtan – Enjoy In Good Health