My Marinated Lamb Backstrap is a crowd pleaser. Lamb backstrap is a small, boneless, premium cut of meat that comes from the back of the lamb. It is lean yet tender, cooks quickly and is full of flavour making it perfect for busy nights or when entertaining. The lamb is infused with traditional Mediterranean flavours and then seared in a frying pan. We serve the succulent Greek style lamb with a natural companion, Tzatziki Sauce.
Why You’ll Love This Recipe:
- You can customise the flavours in the marinade to suit your taste or what you have to hand.
- This family friendly recipe uses the Mediterranean flavours of extra virgin olive oil, garlic, lemon juice, dried oregano, dried mint, and fresh rosemary that perfectly complement the lamb backstrap.
- With a short time in the marinade, you have the beginning of a flavour-filled dinner.
- We serve the lamb with a simple Tzatziki-inspired Cucumber and Yoghurt Sauce; they are great companions.
- Cooked as per the recipe, the lamb and the sauce are naturally gluten-free.
- With fine weather, you can take this meal outdoors and cook the lamb on the barbecue.
Recipe Inspiration: most of us lead busy lives so it is my aim to produce flavour-filled food that is quickly and easily prepared and not only suits a family meal but is also ideal for entertaining. Also, the versatility of lamb backstrap means it can be served with a variety of sauces, salads or vegetable dishes.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Lamb backstrap: this is a versatile, premium cut of meat with an elongated shape. It is lean with a mild flavour and lends itself to various cooking methods. You can sear it in a hot pan, as in this recipe, cook it on the barbecue or in the oven. It is also known as eye of loin.
- Extra virgin olive oil: an essential ingredient in Mediterranean cooking, it adds great flavour. Use the best olive oil that you have.
- Lemon juice: we use freshly squeezed lemon juice in our marinade and Tzatziki Sauce.
- Sugar: we add a small amount of sugar to balance the flavours and assist with caramelisation of the lamb.
- Cooking sea salt: adds flavour to the marinade and yoghurt sauce. Table salt is not suitable.
- Fresh rosemary leaves: aromatic and flavoursome, this is a popular herb in Mediterranean cuisine.
- Garlic cloves: we use fresh cloves in the marinade and the Yoghurt Sauce. The flavour is superior to prepared varieties.
- Dried oregano and dried mint: in many instances I prefer to use fresh herbs, but for the marinade I get maximum flavour from the dried herbs. Dried mint especially gives flavour that you just don’t get with fresh mint.
- Lemon zest: the essential oil in the zest is a great way to add citrus flavour.
- Freshly ground black pepper: is superior to pre-ground pepper.
- Greek yoghurt: this is the base for our sauce. Greek yoghurt has been strained and is thicker than regular yoghurt.
- Fresh mint: for colour and freshness in the sauce.
Variations:
Lamb: if you prefer to use another cut of lamb, you may like to try our recipes for Marinated Lamb Loin Chops or Grilled Lamb Cutlets with Mint Pesto.
Herbs: you can vary the herbs to suit your taste: marjoram or thyme would be good substitutes.
How To Make Marinated Lamb Backstrap:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare the marinade:
Add the marinade ingredients to a small bowl and mix well to combine. Pour the marinade into a flat dish large enough to hold the backstraps.
2 – Add the meat to the marinade:
Place the lamb in the marinade, and turn over to coat both sides.
Marinate for a minimum of 30 minutes, up to 4 hours. Remove from the fridge 15 minutes before you intend to cook it.
3 – Cook the meat:
Heat a heavy based frying pan on medium-high heat. Drain the lamb and add to the frying pan. Cook for 4 minutes and turn the meat over. Cook a further 3 minutes for medium cooked lamb.
4 – Remove and rest the meat:
Remove from the frying pan and set aside to rest for 3-4 minutes. Serve with lemon wedges and our Cucumber and Yoghurt Dip.
Hint: for perfectly cooked meat I recommend that you use a meat thermometer; it is a very useful kitchen tool.
Tips for Success, Storage and FAQs:
A marinade acts as a brine, helping to tenderise the lamb as well as infusing it with flavour.
For tender, succulent lamb, it is essential that it is not overcooked. The most accurate way to ensure the meat is perfectly cooked is to use a thermometer and cook to the recommended temperature. I consider a thermometer an essential kitchen accessory, and I use mine frequently. You can however use the suggested cooking time as a guide, but it is not precise as the time will vary depending on the heat you use and the thickness of the lamb.
Store in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them, wrapped well in cling wrap and then foil to prevent freezer burn, for up to 2 months. Be sure to label and date them.
I prefer to not reheat leftovers as they may become tough. The meat is still delicious cold so I like to slice it thinly and add to a sandwich or salad. But if you wish, you can reheat it in a 150 degrees C (300 F) oven on a baking tray or heatproof platter covered firmly with foil. Heat for about 10 minutes. For safety purposes, the centre of the lamb should register a temperature of 63 degrees C (145 F). You can also reheat it over medium-low heat in a frying pan with a small amount of oil and a lid on the frying pan. Again, check the internal temperature as above.
Top Tip:
For the best result, bring the backstrap to room temperature for cooking. This ensures even cooking. Also, be sure to rest the meat for a few minutes after cooking. It is an important step as it allows the juices to redistribute throughout the meat, making it more succulent and tender. If you’re going to make this recipe, make sure to follow this top tip!
Serving Suggestions:
With the Mediterranean inspired marinade and tender, succulent lamb, I recommend the following side dishes:
- Butter Bean Mash
- Crispy Roasted Smashed Potatoes with Parmesan and Lemon
- Sautéed Asparagus
- Mediterranean Roasted Peppers
I am certain that you will find yourself turning to this easy, flavour-filled recipe for Marinated Lamb Backstrap with an easy Tzatziki Sauce on a regular basis. It is likely to become a regular in your meal planning as it is so easy to make and certain to be popular.
Be sure to let me know what you think in the comments below!
Alex xx
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Marinated Lamb Backstrap
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Lamb and Marinade:
- 2 lamb backstrap – approx. 500 g (1.1 lb) total weight See Note 1
- ⅓ cup (80 ml) extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice See Note 2
- 1 tablespoon fresh rosemary – finely chopped
- 3 large garlic cloves – grated
- ½ teaspoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon cooking sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
For the Cucumber and Yoghurt Dip:
- ½ cup Greek yoghurt
- ¼ cup Lebanese cucumber – skin on and finely diced, about ⅓ cucumber
- 1 small garlic clove – grated
- 1 tablespoon fresh mint leaves – firmly packed and finely chopped
- 1 teaspoon lemon juice
- 2 teaspoon extra virgin olive oil
- ¼ teaspoon sea salt
Instructions
- Add all of the marinade ingredients to a small bowl and mix to combine.
- Pour the marinade into a flat dish, large enough to hold the lamb backstraps. Add the lamb to the marinade and turn them over to coat both sides.
- Cover the dish with cling wrap and place in the fridge. Marinate for a minimum of 30 minutes and up to 4 hours. Remove from the fridge 15 minutes before you intend to cook it to allow it to come to room temperature.
- Heat a heavy based frying pan on medium-high heat.
- Remove the lamb from the marinade (allowing excess marinade to drip off – no need to pat it dry). Discard the marinade. Add the lamb to the frying pan. Cook for 4 minutes and turn the meat over. Cook a further 3 minutes for medium cooked lamb or until a thermometer inserted measures 63 degrees C (145 F).
- Remove from the frying pan and set aside to rest for 3-4 minutes. While the meat rests, prepare the Cucumber and Yoghurt Dip by combining all of the ingredients in a small bowl, and seasoning to taste. Slice the lamb and serve with the Cucumber and Yoghurt Dip.
Notes
- Lamb backstrap: this is a versatile, premium cut of meat with an elongated shape. It is lean with a mild flavour and lends itself to various cooking methods. You can sear it in a hot pan, as in this recipe, cook it on the barbecue or in the oven. For this recipe, we recommend you marinate for a minimum of 30 minutes and up to 4 hours.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Storage: once cooled, store leftovers in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them, wrapped well in cling wrap and then foil to prevent freezer burn, for up to 2 months. Be sure to label and date them. If the lamb has been at room temperature for 2 hours, for safety reasons it should be discarded.
- Reheating: I prefer to not reheat leftovers as they may become tough. The meat is still delicious cold so I like to slice it thinly and add to a sandwich or salad. But if you wish, you can reheat it in a 150 degrees C (300 F) oven on a baking tray or heatproof platter covered firmly with foil. Heat for about 10 minutes. For safety purposes, the centre of the lamb should register a temperature of 63 degrees C (145 F). You can also reheat it over medium-low heat in a frying pan with a small amount of oil and a lid on the frying pan. Again, check the internal temperature as above.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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