• Home
  • Barbecue
  • BARBECUED CAJUN LAMB BACKSTRAP WITH CUCUMBER AND DILL SALAD

BARBECUED CAJUN LAMB BACKSTRAP WITH CUCUMBER AND DILL SALAD

0 0
BARBECUED CAJUN LAMB BACKSTRAP WITH CUCUMBER AND DILL SALAD

Share it on your social network:

Or you can just copy and share this url
  • Serves 4
  • Medium

Ingredients

Directions

Share

Most people can quite 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.

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.

  1. Rub the lamb with the spice mix and tenderize each piece with a fork 7-8 times each side.
  2. Rub again with the spice.
  3. Pour 2 cm’s (1 inch) deep oil into a wide shallow container and gently submerse the spiced lamb into the oil.
  4. Allow the lamb to marinate at least 3 hours and ideally overnight.
  5. Preheat the barbecue.
  6. Peel and seed the cucumber and cut them into 1 cm wide pieces and place in a large mixing bowl.
  7. Add the mayonnaise, dill, a little salt and pepper and mix until evenly coated.
  8. 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.
  9. Grill the lamb 2-5 minutes per side (depending on how you want it cooked).
  10. Rest the lamb for a couple minutes while you organise the plates and beer.
  11. Garnish the salad with the pine nuts and serve.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
BARBEQUED CHICKEN AND FRESH MINT SALAD WITH SIMMONE’S THAI DRESSING
next
CHILLI, LIME AND GIN MARINATED OYSTERS
previous
BARBEQUED CHICKEN AND FRESH MINT SALAD WITH SIMMONE’S THAI DRESSING
next
CHILLI, LIME AND GIN MARINATED OYSTERS

Add Your Comment