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..

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.

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

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

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!

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

Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.

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

Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder. Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style

Backstrap is a premium cut of lamb which has a slightly milder flavour than leg of lamb. it can be cooked quickly without compromising a meltingly tender texture, making it a perfect mid-week option.