Barbecued Lamb Backstrap with Cucumber & Dill Salad
User Reviews
4.9
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Prep Time
9 hrs
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Cook Time
30 mins
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Total Time
9 hrs 30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Caribbean
Barbecued Lamb Backstrap with Cucumber & Dill Salad
Description
The lamb backstrap pieces are twice rubbed with a homemade Cajun spice blend, pierced multiple times to tenderize, then submerged in vegetable oil to marinate for a few hours or overnight. This process allows the spices to penetrate deeply and tones down grilling flare-ups.
This marinated lamb is grilled between 2-5 minutes per side depending on preferred doneness, developing a robust seasoned crust. After grilling, the lamb rests briefly before serving. Meanwhile, the cucumber is peeled, seeded, and cut into pieces, mixed with fresh dill sprigs, sea salt, pepper, and mayonnaise to form a cool, creamy salad. Pine nuts add a crunchy garnishing accent.
The dish balances rich, spicy grilled lamb with a crisp, mild salad, suitable for warm weather dining or gatherings.
Ingredients
- 250 grams lamb backstrap x 4
- 215 grams Cajun spice homemade 2 cups
- vegetable oil quality
- 2 cucumber telegraph
- 1/2 dill bunch
- 170 grams mayonnaise 3/4 cup, whole-egg
- pine nuts
- sea salt flakes
- black pepper in grinder
Instructions
- 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 2 cm’s (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 1 cm 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.
Notes
User Reviews
Overall Rating
4.9
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