Barbecued Cajun Lamb Backstrap With Cucumber And Dill Salad
From mystic_river1 16 years ago
- 15 minutes to make
- Serves 4
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 recommend it for barbecuing. Read more As with sirloin however, the trick is not to overcook it. In this particular recipe I have taken that extremely flavoursome meat and added another level of flavour by marinating it in homemade Cajun spice. To compliment rather than confuse the strong flavour of the marinated meat, I’ve served it with a relatively simple and refreshing salad. This particular dish serves quite respectably with either a bold white or a quiet red, such as pinot noir, but ideally I prefer it with beer. See less
Ingredients
- 4 9 oz pieces lamb backstrap shopping list
- 2 cups homemade cajun spice emerils or any favorite shopping list
- Quality olive oil shopping list
- 2 telegraph cucumbers or comparable variety shopping list
- 1/2 bunch of dill shopping list
- 2/4 cup of whole egg mayonnaise shopping list
- 3 tbsps toasted pine nuts shopping list
- sea salt or flakes shopping list
- black pepper corn mill shopping list
How to make it
- 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.
People Who Like This Dish 4
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- mystic_river1 Bradenton, Florida
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" It was excellent "