Lamb Loin Backstrap

Lamb Loin Backstrap

The Perfect Lamb Loin Backstrap

Getting tender melt in the mouth lamb loin backstraps is super simple using the following guide.

  • Bring the meat to room temperature for about 15 minutes before cooking.
  • Season with salt and pepper and a drizzle of olive oil.
  • Preheat a heavy based fry pan or barbeque to a medium/high heat.
  • Add the lamb cook for approximately 3 minutes on each side then turn the lamb to cook the thinner sides until meat is browned all over. This will produce medium- rare lamb.
  • Remove from heat and place on a plate or tray cover loosely with foil to allow the lamb to rest for a few minutes. This will settle the juices back into the meat, giving you delicious tender juicy lamb.

Helpful hints.

Rub the lamb with a Moroccan rub, lemon and a drizzle of olive oil before cooking. Serve with a Greek yoghurt and freshly chopped mint as a dipping sauce.

When cooking with lamb keep the ingredients simple as not to detract from the subtle flavours.