Marinated Lamb Backstrap BBQ
A flavorful lamb backstrap dish features a top-grade cut marinated in Middle Eastern herbs and spices, then barbecued until tender.
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Instructions
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Preheat grill or barbecue to high.
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In a large bowl, combine marinade ingredients, add lamb backstraps, coat thoroughly, then cover and refrigerate for 2 to 24 hours.
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Prior to grilling, mix yogurt, cucumber, mint, lemon juice, and salt in a small bowl; set aside.
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Grill lamb backstraps for 8 to 10 minutes until medium rare, turning to cook all sides.
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Transfer lamb to a plate, loosely cover with foil for 5 minutes. Slice diagonally and serve with the prepared cucumber yogurt and two lemon wedges.
Nutritional Info (per serving)
Calories:
1472 kcal
Carbohydrate:
55 g
Cholesterol:
335 mg
Fiber:
12 g
Protein:
94 g
Saturated Fat:
35 g
Sodium:
1120 mg
Sugar:
22 g
Fat:
102 g
Unsaturated Fat:
0 g