Marinated Lamb Backstrap with Greek-style Cucumber and Yoghurt Dip Recipe
Marinated Lamb Backstrap is a quick and flavorful Mediterranean main course featuring tender, lean lamb backstrap infused with a zesty blend of herbs, garlic, lemon, and olive oil. Seared in a hot frying pan to lock in juiciness, it pairs perfectly with a refreshing cucumber and yoghurt tzatziki-style dip, making it ideal for busy dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 people
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Ingredients
For the Lamb and Marinade:
- 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
For the Cucumber and Yoghurt Dip:
- 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
Instructions
- Prepare the marinade: Add all marinade ingredients including olive oil, lemon zest and juice, rosemary, grated garlic, sugar, black pepper, salt, oregano, and dried mint into a small bowl and mix thoroughly to combine.
- Marinate the lamb: Pour the marinade into a flat dish large enough to hold the lamb backstraps. Place the lamb in the marinade and turn to coat both sides evenly. Cover with cling wrap and refrigerate for a minimum of 30 minutes up to 4 hours to infuse flavors.
- Bring to room temperature: Remove the marinated lamb from the fridge about 15 minutes before cooking to allow it to come to room temperature for even cooking.
- Heat the frying pan: Place a heavy-based frying pan over medium-high heat and let it get hot before cooking the lamb.
- Sear the lamb: Remove the lamb from the marinade allowing excess to drip off, discard the marinade, and add the lamb to the hot pan. Cook for 4 minutes on one side, then flip and cook another 3 minutes for medium doneness or until an internal thermometer reads 63°C (145°F).
- Rest the lamb: Remove the lamb from the pan and let it rest for 3 to 4 minutes to allow juices to redistribute for optimal tenderness.
- Prepare the 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 bowl. Mix well and season to taste.
- Serve: Slice the rested lamb backstrap and serve alongside the refreshing cucumber and yoghurt dip for a Mediterranean-inspired flavorful meal.
Notes
- Lamb backstrap is a lean, tender, and versatile cut perfect for quick cooking by searing; it can also be grilled or roasted.
- For marinating, a minimum of 30 minutes up to 4 hours is recommended to maximize flavor infusion.
- Use a standard Australian tablespoon (20 ml) or substitute with 1 tablespoon plus 1 teaspoon if elsewhere.
- Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months wrapped in cling wrap and foil.
- Leftover lamb is best eaten cold or reheated gently at 150°C (300°F) for about 10 minutes or in a pan over medium-low heat, ensuring an internal temperature of 63°C (145°F).
- Discard lamb if it has been at room temperature for more than 2 hours for food safety.
