Name: Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 lamb backstrap – approx. 500 g (1.1 lb) total weight; ⅓ cup (80 ml) extra virgin olive oil; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon fresh rosemary – finely chopped; 3 large garlic cloves – grated; ½ teaspoon white granulated sugar; 1 teaspoon ground black pepper; 1 teaspoon cooking sea salt; 1 teaspoon dried oregano; 1 teaspoon dried mint; ½ cup Greek yoghurt; ¼ cup Lebanese cucumber – skin on and finely diced, about ⅓ cucumber; 1 small garlic clove – grated; 1 tablespoon fresh mint leaves – firmly packed and finely chopped; 1 teaspoon lemon juice; 2 teaspoon extra virgin olive oil; ¼ teaspoon sea salt

Jump to Recipe· 4.2 from 9 reviews

If you’re looking to impress family and friends with something truly special yet simple, this Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe is exactly what you need. The lamb backstrap, a tender and lean cut, soaks up a vibrant Mediterranean marinade that brings out intense flavors without overwhelming the natural juiciness of the meat. Paired with a refreshing, creamy cucumber and yoghurt dip that adds the perfect cooling balance, this dish is a harmonious celebration of texture and taste that will quickly become one of your favorites to make and share.

Ingredients You’ll Need

The image shows raw ingredients laid out on a white marbled surface. On the right side, there are two thick, red raw meat pieces positioned vertically. Below the meat is a long, smooth, dark green cucumber placed horizontally. To the left of the meat and cucumber are small clear bowls containing different spices and salt, arranged in a loose cluster. In the upper left corner, there's a bright yellow lemon and a small clear measuring cup filled with light yellow oil. Near the lemon, fresh green herb sprigs, including mint and rosemary, sit diagonally with their leaves spread out. Below the herbs are several unpeeled garlic cloves. The overall layout is clean, simple, and organized with natural colors standing out against the white marble background. Photo taken with an iphone --ar 4:5 --v 7

Gather these straightforward but essential ingredients, each bringing a unique splash of flavor, texture, or color to the dish. From aromatic herbs to the creamy dip, everything contributes to a perfect harmony that makes this recipe shine.

Lamb backstrap: This lean, boneless cut from the lamb’s back is tender and cooks quickly, making it ideal for this juicy recipe.
Extra virgin olive oil: Adds richness and helps meld the herbs and spices together beautifully in the marinade.
Lemon zest and lemon juice: Bring a fresh acidity that brightens the marinade without overpowering the lamb.
Fresh rosemary: Finely chopped to infuse an earthy, pine-like aroma that complements the meat perfectly.
Garlic cloves: Grated for an intense, pungent flavor that’s essential to the marinade’s bold profile.
White granulated sugar: Balances the acidity and spices with just a touch of sweetness.
Ground black pepper, cooking sea salt, dried oregano, and dried mint: These bring layers of warmth, seasoning, and that unmistakable Mediterranean character.
Greek yoghurt: The creamy base for the dip, which mellows the spices and offers a cooling counterpoint.
Lebanese cucumber: Skin left on and finely diced, adds crunch and freshness to the dip.
Fresh mint leaves: Pack in refreshing herbal notes that link both the dip and the lamb marinade.

How to Make Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe

Step 1: Prepare the Marinade

Start by combining the olive oil, lemon zest, lemon juice, chopped rosemary, grated garlic, sugar, black pepper, salt, oregano, and dried mint in a small bowl. Mix everything until well combined, ensuring those intense Mediterranean flavors meld perfectly together before meeting the lamb.

Step 2: Marinate the Lamb

Place your lamb backstrap in a shallow dish and pour over the marinade. Turn the meat carefully to coat every inch with that aromatic mix. Cover it tightly with cling wrap and pop it in the fridge for at least 30 minutes — up to four hours if you have the time. This gives the lamb time to soak up all those flavors while becoming tender and juicy.

Step 3: Bring to Room Temperature

About 15 minutes before cooking, take the lamb out of the fridge. Letting it come to room temp helps it cook evenly and makes sure you achieve that lovely sear.

Step 4: Cook the Lamb Backstrap

Heat a heavy-based frying pan over medium-high heat. Remove your lamb from the marinade allowing excess to drip off, then place it carefully in the pan. Cook it for 4 minutes on one side, flip it, and then cook for another 3 minutes for medium doneness. You’re aiming for an internal temperature of 63 degrees C (145 F) if you want to be precise. Then, remove the meat from the pan and let it rest for 3 to 4 minutes to lock in those delicious juices.

Step 5: Make the Greek-style Cucumber and Yoghurt Dip

While the lamb rests, combine Greek yoghurt, diced Lebanese cucumber, grated garlic, chopped fresh mint, lemon juice, olive oil, and sea salt in a small bowl. Stir well and taste to adjust seasoning. This dip’s cool creaminess balances the bold lamb flavors perfectly.

Step 6: Slice and Serve

Slice the rested lamb backstrap into medallions and serve alongside a generous dollop of the cucumber and yoghurt dip. The simplicity of the presentation lets the wonderfully infused flavors take center stage.

How to Serve Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe

A wooden board holds a piece of cooked beef sliced into five pieces. The slices show a pink center with a brown, slightly charred crust on the outside. To the right of the sliced pieces is a larger unsliced piece with a similar dark brown crust. A silver fork with some meat juice on it rests near the slices. In the background, a black bowl filled with thick, white sauce with green herb specks sits on the wooden board. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of freshly chopped mint or rosemary over the lamb to enhance the herbal notes and bring a vibrant visual freshness to the plate. A light drizzle of extra virgin olive oil over the dip also gives it a glossy, inviting finish that your guests won’t resist.

Side Dishes

This Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe pairs beautifully with fluffy couscous, a herby quinoa salad, or even some warm, soft pita bread to mop up every last bit of that luscious dip. Roasted Mediterranean vegetables also make a colorful, flavorful side that complements the lamb perfectly.

Creative Ways to Present

For a casual gathering, serve the lamb medallions on a large wooden platter with the dip in a small bowl for communal sharing. For a more elegant touch, arrange individual portions on plates with neat quenelles of the dip and a scattering of pomegranate seeds or toasted pine nuts for a pop of texture and color. No matter how you present it, this dish always looks like a feast to remember.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover lamb and dip in airtight containers in the fridge for up to 3 days. The dip holds its flavor well, and the lamb is still delightful cold when sliced thinly atop salads or sandwiches.

Freezing

If you want to keep this deliciousness longer, wrap the lamb tightly in cling wrap and foil before freezing. Properly stored, it will maintain its quality for up to 2 months. Be sure to label the package so you remember when you froze it!

Reheating

Reheating lamb backstrap can be tricky because it’s lean and can dry out. If you want to warm it, do so gently in a low oven at 150 degrees C (300 F), covered with foil to retain moisture, or using a frying pan over medium-low heat with a lid. Always check the internal temperature reaches 63 degrees C (145 F) for safe consumption. Alternatively, enjoy it cold for a delicious and convenient meal.

FAQs

What makes lamb backstrap different from other lamb cuts?

Lamb backstrap is a small, boneless cut from along the lamb’s spine, known for its tenderness and leanness. It cooks quickly and absorbs marinades beautifully, making it ideal for dishes like this one.

Can I use a different type of yoghurt in the dip?

Greek yoghurt is best because of its thick, creamy texture, which balances the cucumber and herbs perfectly. If you don’t have Greek yoghurt, try strained plain yoghurt, but avoid runnier varieties as they won’t hold up as well in the dip.

How long should I marinate the lamb?

For best results, marinate the lamb for at least 30 minutes. If you have more time, up to 4 hours is ideal for deeper flavor penetration without compromising the meat’s texture.

Can I grill the lamb backstrap instead of frying it?

Yes! The marinade is perfect for grilling too. Just cook the lamb on a hot grill for about 3-4 minutes per side for medium doneness, keeping an eye on it to avoid overcooking.

Is this recipe suitable for entertaining guests?

Absolutely. The Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe is impressive yet straightforward, perfect for serving a crowd with minimal fuss and maximum flavor.

Final Thoughts

This Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe is one of those magical dishes that makes you look like a culinary rockstar without hours in the kitchen. The flavorful marinade and refreshing dip create a perfect pairing that feels both indulgent and comforting. I encourage you to try this recipe soon — it’s sure to become a beloved staple whether for busy weeknights or special gatherings.