lamb backstrap

[kerr34]

What is it and what do you do to cook it?

[death]

basically its a premium cut of meat.
its very tender, cooks quickly and has minimal fat

Best use in my opinion is souvlaki followed by maybe a wrap or salad or pizza

For the souvlaki what I like to do is add a bit of salt, white pepper, black pepper and dried origano. Massage it in , mix well and let it sit in the fridge overnight if possible.

then just fry it up and make the wrap with greek sauce and salad

dont over cook it or it will get dry. I use a hot pan and keep turning it for just 2min.
Im sure one of the pros will tell you exactly how to cook it and for how long.

[kerr34]

that souvlaki sounds pretty good, what is greek sauce?

do u have a proper recipe you could give me?

[Lukenet]

I like tzatziki on mine..

I recipe I use is;
1 cup of natural (Greek style) yoghurt
1-2 Cloves of garlic, crushed
1/2 of a single Lemon, juiced
1/2 Cup diced cucumber (seeds removed)
Pinch of salt

Mix together, serve cold.

[slyls1]

Lamb Backstrap is a cut from the same place as a beef striploin (porterhouse cut). It comes from back of the animal around the spine. Premium cut, dont waste it.

[death]

Originally Posted by Lukenet

I like tzatziki on mine..

I recipe I use is;
1 cup of natural (Greek style) yoghurt
1-2 Cloves of garlic, crushed
1/2 of a single Lemon, juiced
1/2 Cup diced cucumber (seeds removed)
Pinch of salt

Mix together, serve cold.

same as this but minus the cucumber but feel free to add it in

For the salad I use tomatoe, red onion, mixed lettuce

optional you can put in some olives, feta cheese, cucumber

Can put a squeeze of lemon on the meat once its cooked as well

Get a good wrap like those mission wraps.

I like to heat up the wrap with a touch of oil in a medium to hot pan for 20sec each side
dont crisp it up just warm it through

[scon]

Originally Posted by death

For the souvlaki what I like to do is add a bit of salt, white pepper, black pepper and dried origano. Massage it in , mix well and let it sit in the fridge overnight if possible.

I do this but cut into cubes and also add orange juice to the marinade. I then thread it on to skewers and chuck them on the weber over direct heat. Tzatziki is the way to go as well.

[dan441]

I use it for kebabs. Cut into cubes and sprinkle on a bit of salt/pepper/paprika/garlic and thread it onto skewers with onion, capsicum and mushrooms. Tastes great cooked over a flame.

[ricee007]

Lamb LoiN Eye = backstrap.

See, eg, http://forums.overclockers.com.au/sh...d.php?t=960656