Spiced Lamb Backstrap with Roasted Feta & Potato Chips, Cherry Tomatoes, and Chilli Dipping Sauce


lamb backstrap recipe

lamb backstrap recipe

lamb backstrap recipe

lamb backstrap recipe


  • 1tsp. Sumac 

  • 1tsp. Cumin 

  • 1tsp. Coriander 

  • 2tsp. Yoghurt 

  • 1 large piece of lamb backstrap

  • 100g Feta

  • 700g Potatoes

  • 1-4 Birdseye chilli (1 for mild, 4 for very hot) (stems removed)

  • 2-3 Bullhorn chilli (cut in half and seeds removed)

  • Garlic (skin kept on for roasting)

  • Onion (skin removed and halved)

  • 400g  cherry truss tomatoes 

  • Drizzle olive oil

  • Salt to taste


  1. Mix the spices and yoghurt in a small cup then in a bowl coat the lamb backstrap in the spiced yoghurt marinade. Cover with plastic wrap and place in the fridge for 30 minutes. 

  2. Preheat the oven to 180 degrees. 

  3. Clean and wash the potatoes then keeping the skin on cut into ‘chip’ size pieces. Place the potatoes into a bowl of water and soak for 15 minutes (This will make the potatoes crispier once they come out of the oven after roasting). 

  4. Strain the potatoes from the water and coat the potatoes with olive oil and salt. Spread out evenly over a large oven baking tray (one layer, use 2 trays if you need). Bake for a total of 35 minutes, turning over the potatoes after the first 15 minutes, and after 25 minutes remove the tray from the oven and add crumbled feta over the top of the potatoes.

  5. Bake the cherry truss tomatoes in a small tray or along with the potatoes on the side.

  6. Meanwhile prepare the ingredients for the dipping sauce by roasting the bullhorn chilli, the birds eye chilli, the garlic and onion with a coating of olive oil and seasoning of salt. Roast on an oven shelf under the potatoes for 30 minutes. Then remove from the oven and place all ingredients into a food processor, making sure to remove the tough skin from the garlic and just using the softened, caramelized garlic. Blend, adding more olive oil for an extra creaming roasted chilli dipping sauce. 

  7. Meanwhile, the potatoes finish roasting prepare to cook the lamb backstrap. Remove the lamb backstrap from the fridge and chargrill on a hot grill pan or a fry pan if you don’t have a chargrill pan. 

  8. Cook the lamb on both sides 4 minutes on each side (or longer if you like it very well done, less time if the lamb backstrap is small), then set aside and allow to rest (covered with foil or a plate). After the cooked lamb has rested slice into thin pieces

  9. Serve the lamb along with the roasted potato chips with feta, the cherry truss tomatoes and the chilli dipping sauce.

Prep time: 30 minutes.
Cook time: 35 minutes.
Serves: 2.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

Ingredients for Spiced Lamb Backstrap with Roasted Feta & Potato Chips, Cherry Tomatoes, and Chilli Dipping Sauce

Fresh Herbs Coriander Bunch

$0.99 ea

Fresh Herbs Organic Coriander Bunch

$5.99 ea

Evia Greek Strained Yoghurt Sweetened 700g

$7.20 ea