Lamb backstrap

Life on the farm continues from one season to the next, with us waving goodbye to the longest and hottest summer I can remember. For those who are climate change deniers it was apparently hotter in 1910, but happily I wasn't there to swelter on that occasion. This has been a summer of dust storms, wild summer storms (not much rain) and now ants, which we are optimistically attributing to a change in the barometric pressure and an indication of big rain to come. We will have to wait and see..

Our lamb backstrap uses the top-grade cut marinated in Middle Eastern herbs and spices then barbecued until tender and full of flavor.

Lamb, beetroot and feta, is one of those heavenly combinations that is just a perfect marriage of flavours. The lamb backstraps, Te Manaia beetroot and Kingsmeade Castlepoint Feta used in this dish combine beautifully to create a delicious Winter salad. Serves 6 Step 1. Cooking Beetroot Preheat oven to 180 degrees. Rem

Hummus Topped With Lamb Backstraps Recipe https://resepmamiku.com/en/hummus-topped-with-lamb-backstraps-insidereereeskitchen

Lamb backstraps are very easy to cook and pairing them with a dark rosemary butter bestows a richness they sometimes lack.

Serve Moroccan flavoured lamb with a zesty salad to match. It will spice up your barbecue.

“Lamb backstrap is a lean, clean cut.” – Luke Hines. This is an edited extract from Smart Carbs by Luke Hines, photography by Mark Roper (Plum, $39.99).

Learn how to cook lamb backstrap in a pan and be inspired with our tasty lamb backstrap recipes, including warm couscous salads, barbecued lamb and ideas for marinades.

Recipe video above. Love lamb backstrap - beautifully tender with a relatively mild lamb flavour. Pairs 100% perfectly with a bold, earthy Moroccan Ras el hanout spice blend. Cook this lean, delicate meat gently - keep it blushing pink for optimum juiciness!Serve on a bed of Pearl couscous salad or traditional couscous for a fabulous share platter. Cook on the stove or BBQ on warm summer days!