Updated: May 24, 2019
I am a HUGE fan of lamb backstrap. Cooked beautifully it is a show stopper at any dinner party or function, it is also a quick and easy family meal, and knowing you can have dinner on the table in 20 minutes is something every parent (after a long day at work) dreams of.
The herb marinade on the lamb was subtle and married into the balsamic glaze perfectly. For those who are not a fan of a balsamic glaze, omit that step of the recipe and use the juices from the pan, and drizzle it over the lamb after it has been rested and sliced.
Prep 10 min // Cook 15 min
1 kg of lamb backstrap
3 tbs olive oil
1 tsp onion powder
1 tbs garlic powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp rosemary
Salt and pepper to season
1/4 cup balsamic vinegar
2 tbs honey
Dash good quality red wine
Bring the lamb to room temperature.
Mix onion powder, garlic powder, smoked paprika, mustard powder and rosemary in a bowl together.
Rub 2 tbs olive oil on both sides of the lamb and season well with salt and pepper.
Rub the herb mix on both sides of the lamb.
In a saucepan heat the balsamic vinegar, wine and honey and mix well.
Over a medium heat stir the mixture until it becomes thick and reduced, the turn off and cover with a lid.
Heat 1 tbs olive oil in a pan and when the pan is hot, place the backstrap on the pan.
Cook on each side for 3 minutes each.
Cook a further two minutes on each side, then remove from the pan, cover with foil and rest for 5 minutes.
Slice thickly and drizzle the balsamic glaze over the lamb.