Chefspencil.com - online cookbook with evergrowing database of full colour recipes and images, as well as seasonal menus and tips and techniques.
 

The online cookbook for entertaining and gourmet recipes.

username password

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.
Chefspencil.com - Barbecued Cajun Lamb Backstrap with Cucumber and Dill Salad

 
See This Complete Recipe
privacy disclaimer link to us resources site map site by Jabbawoki design by Niche Studio