Lamb backstrap is a versatile cut, adaptable for all kinds of recipes. Quick, dry heat cooking methods like char-grilling, pan-frying and stir-frying suit this delicious cut best.
- Brush or spray the lamb with a little oil before cooking. This stops the lean, tender meat sticking to the pan or grill plate.
- Before you cook, preheat the pan or grill plate to hot, and then reduce the temperature to moderately hot to ensures the lamb does not stick to the hot surface.
- Cook quickly over moderately high heat so that it browns well, but does not dry out.
- Cook the first side until the first sign of moisture appears. Cook for 3 minutes on each side for medium.
- Turn the lamb once only as it cooks. Check as the sides may need a quick browning to colour them.
- Rest the lamb for a few minutes before serving to retain juice.
Char-grilled lamb kebabs and zucchini eggplant salad
- Cut lamb into 3cm cubes, thread onto metal skewers.
- Drizzle lamb kebabs, zucchini and lady-finger eggplant strips (cut in strips lengthwise) in a mixture of ground cumin or coriander, thyme leaves and sesame seeds, crushed garlic and olive oil.
- Char-grill the lamb skewers and vegies over a medium-high heat until tender.
- Arrange zucchini and eggplant on a platter with cherry or grape tomatoes and rocket leaves. Place lamb skewers on top.
- Serve with Tzatziki dip. Find our simple Tzatziki dip recipe here.