This delicious recipe for Lamb backstrap is courtesy of Zoe Bingley-Pullin on behalf of My Food Bag.


Ingredients (serves 2)

  • TOMATO, BASIL AND PARMESAN SAUCE
  • 1 punnet cocktail truss tomatoes, halved
  • 1 cup basil leaves, roughly torn
  • 1 teaspoon finely chopped oregano leaves
  • 3 tablespoons grated parmesan cheese
  • 2-3 tablespoons olive oil
  • LAMB
  • 350g lamb backstrap
  • 1 tablespoon olive oil
  • 1/2 lemon, juice
  • TO SERVE
  • 175g green beans, ends trimmed

Method

  1. BBQ grill to medium-high (if using). Bring a full kettle to the boil.
  2. Combine tomatoes, basil, oregano, parmesan and olive oil in a medium-size bowl. Cover with plastic wrap and allow to stand for 20 minutes to allow the flavours to develop while you prepare the rest of the meal.
  3. Pat lamb dry with paper towels and season with salt. Transfer to a plate and rub with olive oil and lemon juice.
  4. Heat a griddle pan or BBQ grill (if using) to medium-high heat. Cook lamb for 1-2 minutes each side for medium-rare, or until done to your liking. Cover and set aside to rest for 5 minutes. Slice thinly.
  5. While the lamb is resting, transfer tomato sauce ingredients to a saucepan on medium-high heat. Cook for 3-4 minutes, until tomatoes start breaking down. Stir every minute. Season to taste with salt and pepper.
  6. Place green beans into a small bowl and cover with boiling water, leave for about 1 minute, drain and refresh in cold water.
  7. TO SERVE: divide green beans between plates, top with sliced lamb and drizzle with tomato, basil and parmesan sauce.


  • Oh yum, and I like mine cooked medium-rare too!

    Reply


  • Lamb back strap can be cooked in so many ways. Thanks for sharing your recipe.

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  • I love lamb but I’d cook mine a bit longer. Such a quick and simple recipe

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  • nothing beats some good lamb and this is right up my alley.

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  • This looks very nice, thank you for sharing.

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  • I love lamb. Everything about this screams yum, yum, yum to me.

    Reply


  • Yuuuuuum. Will try this one tomorrow!

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  • This lamb is perfectly cooked. the flavours are classic and should definitely work. I’ve been loving basil recently.

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  • My daughter inlaw cooked this the other night it was beautiful the meat was so tender. The kids even asked for seconds

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  • Oh yum, haven’t thought to pair it with parmesan before.

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  • It looks like the lamb is cooked to perfection!! :-)

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  • This looks so delicious but once again I’d omit the lemon juice.

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  • This looks great, though I may sub the meat for chicken maybe.

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  • I’ve never cooked lamb backstrap but have seen it often on the cooking shows. It looks delicious and I can’t wait to try it. I’ve never been quite sure what to do with it, so this helps greatly.

    Reply


  • Thanks for sharing, this must be nice for lamb-lovers.

    Reply

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