4.9 from 141 votes
Barbecued Lamb Backstrap with Cucumber & Dill Salad
I've added another level of flavor to the lamb backstrap by marinating it in homemade Cajun spice and served it with a relatively simple and refreshing salad.
Prep Time
9 hrs
Cook Time
mins
Total Time
9 hrs 30 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
Caribbean
Ingredients
- 250 grams lamb backstrap x 4
- 215 grams Cajun spice homemade 2 cups
- vegetable oil quality
- 2 telegraph cucumbers
- 1/2 bunch dill
- 170 grams whole-egg mayonnaise 3/4 cup
- pine nuts
- sea salt flakes
- pepper 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.
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