Barbecued Lamb Backstrap with Cucumber & Dill Salad

Most people can quite easily recognize a lamb rack or some cutlets, but most people aren’t aware of lamb backstrap which is exactly the same meat. It is the “sirloin” of lamb and similar to beef sirloin, this cut has an abundant flavor and I highly recommend it for barbecuing.

The trick is not to overcook the lamb backstrap. In this particular recipe, I have taken that extremely flavorsome backstrap meat and added another level of flavor by marinating it in homemade Cajun spice.

To compliment the strong flavor of the marinated meat, I’ve served it with a relatively simple and refreshing cucumber and dill salad.

This particular dish serves goes great with either a bold white or a quiet red, such as pinot noir, but ideally I prefer it with beer. For more pairings advice, check out this article on food & wine pairings.

Enjoy this delicious BBQ lamb backstrap recipe!

Barbecued Lamb Backstrap with Cucumber & Dill Salad

I've added another level of flavor to the lamb backstrap by marinating it in homemade Cajun spice and served it with a relatively simple and refreshing salad.

4.92 from 47 votes

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Prep Time 9 hours hrs

Cook Time 30 minutes mins

Total Time 9 hours hrs 30 minutes mins

Course Main Course

Cuisine Caribbean

Servings 4 servings

Ingredients

  

1x2x3x

• 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

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Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.