Barbecued Cajun Lamb Backstrap with Cucumber and Dill Salad
Most people can quite 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.
Barbecued Cajun Lamb Backstrap with Cucumber and Dill Salad
Ingredients
- 4 x 250 grams lamb backstrap
- 2 cups Cajun spice homemade
- vegetable oil quality
- 2 telegraph cucumbers
- 1/2 bunch dill
- 3/4 cup whole-egg mayonnaise
- pine nuts
- sea salt flakes
- pepper grinder
Instructions
- Rub the lamb with the spice mix and tenderize each piece with a fork 7-8 times each side.
- Rub again with the spice.
- Pour 2 cm’s (1 inch) deep oil into a wide shallow container and gently submerse the spiced lamb into the oil.
- Allow the lamb to marinate at least 3 hours and ideally overnight.
- Preheat the barbecue.
- Peel and seed the cucumber and cut them into 1 cm wide pieces and place in a large mixing bowl.
- Add the mayonnaise, dill, a little salt and pepper and mix until evenly coated.
- Remove the lamb from the oil 10 minutes before cooking and allow the excess oil to drain off so you don’t get flare ups on the barbecue.
- Grill the lamb 2-5 minutes per side (depending on how you want it cooked).
- Rest the lamb for a couple minutes while you organise the plates and beer.
- Garnish the salad with the pine nuts and serve.
Notes
