Greek Style Lamb Backstrap
If you want to impress your guests with something simple for Easter, look no further. This recipe uses lamb backstraps as the meat, which is a beautifully tender cut that is so quick to cook on the BBQ. In fact, we enjoy this recipe as a super quick dinner in the middle of the week. It can be ready to go in 15 minutes! For a cheaper option, use the marinade with lamb rump steaks.
Recipe Tester Feedback: "Will definitely be coating my marinated meat in this way from now on - no sticky fingers!" - Sally-Ann
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 15 minutes
Can be frozen before or after cooking
- garlic cloves - 2
- fresh rosemary - 1-2 stalks, leaves only
- fresh oregano - 1 tsp, leaves (or 1/2 tsp dried)
- fresh thyme - 1 tsp, leaves (or 1/2 tsp dried)
- olives - 50g, kalamata, pitted
- olive oil - 30g, extra virgin
- cumin - 1/2 tsp, ground
- lamb backstraps - 4, can halve or quarter as necessary
- Add garlic cloves (2), rosemary leaves (from 2 stalks), fresh oregano leaves (1 tsp), fresh thyme leaves (1 tsp) to the bowl. Blitz Speed 7 / 3 seconds. Scrape down sides.
- Add olives (50g), olive oil (30g) and ground cumin (1/2 tsp) to the bowl. Blitz Speed 7 / 1 second. Scrape down sides.
- Add lamb backstraps (4) to the bowl. Combine Reverse+Speed 1-2 / 10 seconds. Allow to sit while you heat your BBQ or grill plate. If you are preparing the lamb ahead of time you can cover and transfer to the refrigerator for up to 24 hours before cooking.
- Sear the lamb on a hot grill for 2 minutes each side for a rare finish, pictured, or longer as you prefer. Remove and allow to sit for 5 minutes before slicing and serving.