I’ve been eating a lot more lamb lately, which I never used to. I guess you tend to just keep eating what you’ve been brought up with, even after you move out of home, for a while at least anyway. Not sure when I even discovered I liked lamb, but I’ve been using it predominantly in slow cooked dishes like soup and tagine. Husband and I spotted a really good looking lamb back strap at the market last weekend and decided to give that a try – the meat looked super lean, barely any fat on it, a perfect cut for the BBQ on a nice, sunny spring day!
From the bottom up, I used baby spinach and rocket leaves as a salad base. Next up were the veggies – parsnips and pumpkin, roasted with a little olive oil, salt and pepper in the oven at around 200°C for 30 minutes. Once they had cooled a little, I layered them onto the salad.
The lamb – the good stuff. To create a bit of a tasty crust, I rubbed it with:
– 1 tbsp olive oil
– 1 tsp dried, powdered cumin
– 1 tsp celery salt
– 1 tsp dried oregano
– zest of 1 lemon
– a little freshly cracked black pepper
Then, I let the lamb sit for half an hour in the rub, before husband fired up the BBQ in the backyard and cooked it up. He cooked it on a hot grill for around 5 – 6 minutes, turned it and cooked another 5 – 6 minutes on the other side, then let it rest for 5 minutes before slicing it up and serving, topped with a bit of crumbled feta cheese.
It was perfect, tender and pink, and the flavours I used for the rub miraculously worked really well! The lamb formed a slight charred crust while it was on the hot BBQ plate, which was perfect with the simple, creamy roasted vegetables. In our house, we try to take advantage of any excuse to cook outside on the BBQ when the weather gets all warm and sunshiney – always a great opportunity to enjoy great cuts of meat and fresh food, as well as getting to kick back and relax with a glass of wine in hand while you’re preparing it!