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Barbecued Cajun Lamb Backstrap with Cucumber and Dill Salad
Recipe serves
:
4
A Little Background
Most people can quit obviously recognise a lamb rack or some cutlets, however many people aren’t aware that lamb back strap is that exact same meat. It is the “sirloin” of lamb and as in beef this cut has an abundant flavour and I highly recommend it for barbecuing. As with sirloin however, the trick is not to overcook it. In this particular recipe I have taken that extremely flavoursome meat and added another level of flavour by marinating it in homemade Cajun spice. To compliment rather than confuse the strong flavour of the marinated meat, I’ve served it with a relatively simple and refreshing salad. This particular dish serves quite respectably with either a bold white or a quiet red, such as pinot noir, but ideally I prefer it with beer.