Pit notes
Use an instant-read thermometer. It's the surest way to nail rare to medium-rare every time.
Reverse sear. Smoke gently to 51–54°C, rest 10–15 minutes, then sear each side for about a minute.
Trim the silver skin. Take off all the silver skin first so the lamb stays tender and the rub sticks.
Que Club Recipe · Lamb · Date Night
Luxurious Lamb Backstrap
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 yoghurt dressing, this dish is the perfect blend of texture and flavour. Share this unforgettable meal with a loved one, bon appétit!
Ingredients
Lamb
- 1 large Lamb backstrap
- Meat Graffiti “The MVP” rub
Salad
- Bag of mixed salad leaves
- Half red onion sliced thinly
- 10 cherry tomatoes cubed
- 1 Avocado sliced thinly
Yoghurt Dressing
- 1⁄2 cup yoghurt
- 1⁄2 teaspoon cumin powder
- 1⁄4 teaspoon minced garlic
- 1⁄2 Lime
- Salt and Pepper
How to cook it
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 120°C (250°F) and cook until the backstrap reaches an internal temperature of 51–54°C (125–130°F), 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 57–60°C (135–140°F), or medium-rare to medium.
Slice and place on top of your salad, apply cumin yoghurt as desired. Enjoy!
