This luxurious dish is thoughtfully designed for two, perfect for a romantic dinner or a special occasion. Succulent lamb backstrap is seasoned to perfection and grilled to tender, mouthwatering perfection. Paired with a refreshing green salad bursting with vibrant, crisp vegetables, and drizzled with a cumin-infused yogurt dressing, this dish is the perfect blend of texture and flavour. Share this unforgettable meal with a loved one, bon appetit!
Backstraps are one of the most underrated cuts of lamb, lean and beautiful and easy to cook. So get tagging, and use our Meat Graffiti rubs to make your meals epic!
Place yoghurt in a small bowl. Add cumin, garlic and squeeze in lime juice. Place in fridge for later.
Prepare lamb by removing any silver skin.
Rub with oil and liberally apply Meat Graffiti “the MVP” rub to all surfaces. Place lamb in smoker or oven at 120c/250f and cook till the back strap reaches an internal temperature of 51c–54c/ 125f-130f, which is rare.
Remove from smoker and allow lamb to rest for 10-15 minutes.
While meat is resting prepare smoker or pan for direct searing.
Place salad items in a bowl and toss together (add a dressing if you like).
Sear each side of your lamb for about a minute until it reaches an internal temp of 57c-60/135-140f, or medium-rare to medium.
Slice and place on top of your salad, apply cumin yoghurt as desired. Enjoy!
Recipe Note
Use an instant read thermometer! This ensures your meat is cooked perfectly to take your cooking to the next level.
