Marinade For Lamb Backstrap Recipes

MARINATED LAMB BACKSTRAP BBQ

Marinated Lamb Backstrap BBQ image

Our lamb backstrap uses the top-grade cut marinated in Middle Eastern herbs and spices then barbecued until tender and full of flavor.

Provided by Syrie Wongkaew

Categories Dinner Entree

Time 2h10m

Yield 2

Number Of Ingredients 15

Ingredients

For Marinade:
1 tablespoon cumin seeds
1 tablespoon smoked paprika
2 tablespoons garlic (finely chopped)
1 tablespoon coriander (cilantro) (finely chopped)
1 tablespoon flat leaf parsley (finely chopped)
1/2 teaspoon sea salt
1/4 cup olive oil
1 1/2 pounds/600 grams lamb backstraps
For Yogurt:
3/4 cup natural yogurt
1/2 cucumber (peeled, deseeded, and chopped)
1 tablespoon mint (finely chopped)
1/4 teaspoon sea salt
Garnish: 1/4 lemon

Steps:

Combine the marinade ingredients together in a large, non-reactive bowl. Add the lamb backstraps, and mix well to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
Prepare the cucumber yogurt just before cooking the lamb. Combine yogurt, cucumber, mint, lemon juice, and salt together in a small bowl. Stir well, and set aside.
Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides until medium rare - about 8 to 10 minutes.
Transfer lamb to a plate and cover loosely with foil for 5 minutes. After this time slice the lamb diagonally and then serve with cucumber yogurt and two lemon wedges.

Nutrition Facts : Calories 1472 kcal, Carbohydrate 55 g, Cholesterol 335 mg, Fiber 12 g, Protein 94 g, SaturatedFat 35 g, Sodium 1120 mg, Sugar 22 g, Fat 102 g, ServingSize 2 servings, UnsaturatedFat 0 g

MECHOUL - MARINATED LAMB BACKSTRAPS

Mechoul - Marinated Lamb Backstraps image

This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.

Provided by Amanda in Adelaide

Categories Lamb/Sheep

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg lamb backstrap
1 tablespoon cumin
1 tablespoon sweet paprika
salt
2 tablespoons chopped garlic
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat leaf parsley
1 tablespoon lemon juice
2 tablespoons olive oil

Steps:

Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
Refrigerate for at least 1 hour.
Grill to medium rare on the bbq.
Don't forget the minted yogurt.

Nutrition Facts : Calories 505.4, Fat 41.8, SaturatedFat 16.9, Cholesterol 120, Sodium 96.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.2, Protein 28.8

MOROCCAN LAMB BACKSTRAP

Moroccan Lamb Backstrap image

Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.

Provided by Peter J

Categories Moroccan

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds)
3 teaspoons cumin
3 teaspoons sweet paprika
4 garlic cloves, crushed
1 teaspoon dried coriander
2 teaspoons dried parsley
3 teaspoons lemon juice
2 teaspoons olive oil
salt

Steps:

Cut lamb backstraps into 2cm / 1" strips.
Place lamb and all marindade ingredients into a bowl and mix well using your hands.
Cover and refrigerate for one hour.
Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

MARINADE FOR VENISON BACKSTRAP

Marinade for Venison Backstrap image

I made my very first backstrap tonight, and it was magnificent! I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We also painted it over some fresh veggies and grilled them along with the venison. This marinade will also work well with pork loin, chicken, or fish. After marinating, we wrapped the backstrap in bacon and grilled it. Yummmmm.

Provided by SheCooksToConquer

Categories Deer

Time 4h5m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

6 tablespoons sesame oil
1/4 cup balsamic vinegar
2 tablespoons cornstarch
1/4 cup soy sauce

Steps:

Mix all ingredients together, stir well to dissolve the cornstarch.
Marinate meat for four hours at least. Overnight would be even better.
Be sure to brush marinade over meat while it is grilling.
Enjoy!
NOTE: Makes enough to marinate up to 4 pounds of meat.

MOROCCAN LAMB FILLET (BACKSTRAP)

Moroccan Lamb Fillet (Backstrap) image

This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 18m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 lamb fillets (backstrap)
1 teaspoon ground cumin
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon sugar
1/2 teaspoon harissa
2 tablespoons lemon juice
2 tablespoons olive oil

Steps:

Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.

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