Marinated Lamb Backstrap BBQ Recipe – Australian Special
Marinated Lamb Backstrap BBQ Recipe delivers a succulent and flavorful centerpiece that’s perfect for grilling season. The lamb backstrap is soaked in a marinade rich with rosemary, thyme, garlic, smoked paprika, and honey, letting the flavors infuse deeply. Once grilled over medium-high heat, it develops a charred exterior while staying tender and juicy inside. Whether you’re hosting a backyard BBQ or treating yourself to a gourmet dinner, this dish brings robust flavor, grilling mastery, and that unmistaken Australian style to your table.
- 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:
Marinate Overnight: For best flavor penetration, marinate lamb backstrap overnight, though 2 hours still gives a good result. Helps ensure deep flavor and tenderness.
Grill Temperature: Maintain a medium-high flame; preheat grill and oil grates so lamb doesn’t stick and gets nice sear marks.
Doneness Guide: Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium—to reach your preferred level without overcooking.
Rest the Meat: Let the lamb rest for 5–10 minutes after grilling so juices redistribute, keeping every slice juicy and moist.
Serving Suggestions: Slice backstrap into medallions. Garnish with fresh rosemary or thyme. Serve with sides like grilled vegetables, mint yogurt sauce, or roasted potatoes for balanced flavors.
