Marinated Lamb Backstrap BBQ Recipe – Australian Special
Marinated Lamb Backstrap BBQ is a succulent and flavorful dish that highlights the tenderness of lamb. Marinated in a blend of spices and herbs, this dish is perfect for grilling and makes for an impressive and delicious centerpiece at your next barbecue. The marinade infuses the lamb with robust flavors, and the grilling process creates a beautifully charred exterior while keeping the meat juicy and tender.
- Prep Time2 hr
- Cook Time10 min
- Total Time2 hr 10 min
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Lamb Backstrap:
- 2 lamb backstraps (each about 8-10 ounces)
- Fresh rosemary or thyme sprigs for garnish (optional)
Prepare the Marinade:
Combine Ingredients: In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, minced garlic, rosemary, thyme, ground cumin, smoked paprika, black pepper, and salt until well blended.
Marinate the Lamb:
Season the Lamb: Place the lamb backstraps in a resealable plastic bag or shallow dish.
Add Marinade: Pour the marinade over the lamb, ensuring the meat is well coated.
Refrigerate: Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
Preheat the Grill:
Heat Grill: Preheat your barbecue grill to medium-high heat.
Grill the Lamb:
Prepare Lamb: Remove the lamb backstraps from the marinade, letting any excess drip off. Discard the marinade.
Grill: Place the lamb on the grill. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer a different level of doneness. Use a meat thermometer if needed (130°F/54°C for medium-rare, 140°F/60°C for medium).
Rest: Remove the lamb from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute and ensures the meat stays tender.
Serve:
Garnish and Slice: Slice the lamb backstrap into medallions. Garnish with fresh rosemary or thyme if desired. Serve with your favorite side dishes and enjoy!
Recipe Notes:
Marinade Time: For the best results, marinate the lamb overnight to allow the flavors to penetrate deeply. However, even a couple of hours will add great flavor.
Doneness: Adjust grilling times based on your preferred doneness. For a more accurate result, use a meat thermometer.
Grilling Tips: Ensure the grill grates are clean and well-oiled to prevent sticking. Let the lamb sear properly before flipping to get those desirable grill marks.
Resting: Allowing the meat to rest after grilling is crucial for juicy, tender results. Don’t skip this step!
