Grilled Lamb Backstraps
Recipe? You may well ask—and you’d be right. This is simply my method for cooking what I consider to be the best cut of lamb to be had. And the protein—in this case, lamb backstrap—is doing exactly what I expect of it. It’s the perfect vehicle for my mixed herb pesto and the best companion for my Provence-style kitchen sink pasta salad. I cook lamb backstraps on my teppanyaki plate, but a BBQ or cast iron grill pan will do the job just as well. This one is deliberately simple. No marinade. No spice rub. I season with salt and pepper only when the lamb comes off the grill, then let it rest properly before slicing.
Equipment
- Teppanyaki grill plate, BBQ, or cast iron grill pan
- Cast iron grill press (optional)
- Heatproof serving platter
- Instant read thermometer (optional)
Ingredients
- 600 – 650g lamb backstraps (serves 4)
- Sea salt
- Freshly cracked black pepper
- Mixed herb pesto (optional to serve)
- Walnuts roughly chopped (optional to serve)
Instructions
Prep the lamb backstraps:
- Pat dry 600–650g lamb backstraps with paper towel. This is the simplest way to help them brown properly on the grill.
Heat the grill:
- Heat your teppanyaki grill plate, BBQ, or cast iron grill pan over medium-high heat until it’s properly hot. You want immediate sizzle when the lamb hits the surface.
Grill the lamb backstraps:
- Place the lamb backstraps onto the hot grill and, if using, press down with a cast iron grill press (optional) for about 30 seconds to encourage full contact and even browning.
- Cook on the first side until well caramelised (3–4 minutes).
- Turn and brown the second side, then briefly roll the backstraps onto their edges to colour the sides as well.
- I am all for a medium cooked backstrap, but go rare if you prefer. I would not recommend well done—it will lose all its moisture by that point.
- If you’re using an instant-read thermometer (optional), aim to remove the lamb at 45–47°C for rare (final goal 52°C) or at 53–55°C for medium (final goal 60°C).
Season and rest:
- Transfer the grilled lamb backstraps to a heatproof serving platter, then season generously with sea salt and freshly cracked black pepper while the surface is still hot.
- Rest for 10 minutes before slicing and serving.
Just before you cook with abandon…
Make ahead: You can make the mixed herb pesto ahead and keep it in the fridge under a thin layer of olive oil. That’s the whole point of this meal — once the condiment is sorted, the lamb is a fast cook.
Don’t overcook this cut: Lamb backstrap is lean (around 5–8g fat per 100g) and cooks quickly. Medium-high heat, early pull-off, and a proper rest will keep it juicy. Well done will not.
Temperature guide (optional but useful): If you’re using an instant-read thermometer, remove the lamb at 45–47°C for rare (final goal 52°C) or at 53–55°C for medium (final goal 60°C). Carryover heat does the finishing.
Season after grilling: Season with sea salt and freshly cracked black pepper only once the lamb comes off the grill, while the surface is still hot. It keeps the exterior crisp and the seasoning stays on the meat, not on your grill plate.
Why you rest grilled meat: Rest the backstraps for about 10 minutes before slicing. It lets the fibres relax and the juices redistribute, so you don’t lose them all onto the board.
Serving idea: Serve with mixed herb pesto and Provence-style kitchen sink pasta salad. Extra chopped walnuts over the pesto are optional, but they make sense.