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Marinated Lamb Backstrap

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Marinated Lamb Backstrap is a tender and flavorful lamb dish infused with garlic, herbs, lemon, and Dijon mustard. Quick to cook after marinating, it delivers a juicy, restaurant-quality meal perfect for any occasion.

Ingredients

  • 2 lamb backstraps (about 500–600 g total)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, Dijon mustard, honey, salt, and black pepper.
  2. Place the lamb backstraps in a shallow dish or resealable bag.
  3. Pour the marinade over the lamb and coat all sides evenly.
  4. Cover and refrigerate for at least 2 hours or overnight.
  5. Remove the lamb from the refrigerator 20 minutes before cooking.
  6. Heat a grill pan, skillet, or barbecue over medium-high heat.
  7. Cook the lamb for 3–4 minutes per side for medium-rare, adjusting for your preferred doneness.
  8. Transfer to a cutting board and rest for 5–10 minutes.
  9. Slice against the grain and serve immediately.

Notes

  • For deeper flavor, marinate the lamb overnight.
  • Add oregano, parsley, and red wine vinegar for a Mediterranean variation.
  • Include chili flakes or cayenne pepper for a spicy version.
  • Use soy sauce and grated ginger for an Asian-inspired marinade.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooked lamb for up to 2 months.
  • Reheat gently to avoid drying out the meat.

Nutrition

Find it online: https://thefamilycooking.com/marinated-lamb-backstrap/