Recipe
Barbecued Cajun Lamb Backstrap With Cucumber And Dill Salad Recipe
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Mystic_river1 / All my dishes 10 months ago
Most people can quit e obviously recognise a lamb rack or some cutlets, however many people aren’t aware that lamb back strap is that exact same meat. It is the “sirloin” of lamb and as in beef this cut has an abundant flavour and I highly reco... More
Prep:20m Cook:15m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- 4 9 oz pieces lamb backstrap
- 2 cups homemade Cajun spice emerils or any favorite
- Quality olive oil
- 2 telegraph cucumbers or comparable variety
- 1/2 bunch of dill
- 2/4 cup of whole egg mayonnaise
- 3 tbsps toasted pine nuts
- Sea salt or flakes
- Black pepper corn mill
Directions
- 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 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 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.
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Viewing Barbecued Cajun Lamb Backstrap With Cucumber And Dill Salad Recipe
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lanacountry 1 week, 1 day ago said:
More 55555's from me..:)