Lamb backstrap

Life on the farm continues from one season to the next, with us waving goodbye to the longest and hottest summer I can remember. For those who are climate change deniers it was apparently hotter in 1910, but happily I wasn't there to swelter on that occasion. This has been a summer of dust storms, wild summer storms (not much rain) and now ants, which we are optimistically attributing to a change in the barometric pressure and an indication of big rain to come. We will have to wait and see..

Backstrap is a premium cut of lamb which has a slightly milder flavour than leg of lamb. it can be cooked quickly without compromising a meltingly tender texture, making it a perfect mid-week option.

Lamb backstraps are very easy to cook and pairing them with a dark rosemary butter bestows a richness they sometimes lack.

Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.

“Lamb backstrap is a lean, clean cut.” – Luke Hines. This is an edited extract from Smart Carbs by Luke Hines, photography by Mark Roper (Plum, $39.99).

Hummus Topped With Lamb Backstraps Recipe https://resepmamiku.com/en/hummus-topped-with-lamb-backstraps-insidereereeskitchen

Learn how to cook lamb backstrap in a pan and be inspired with our tasty lamb backstrap recipes, including warm couscous salads, barbecued lamb and ideas for marinades.

Dinner this week is sorted thanks to our delicious lamb backstraps!

Tooheys Brothers cooking handbook, 240pp. no author named Ebury Press Book, Random House, North Sydney, 2015 Cooking on page 132 This book begins by introducing James and John Toohey, two brothers …

This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I…

Rosemary and bay leaves – with, of course, olives, garlic, lemon and lashings of good olive oil – are classic companions to lamb when it comes to Mediterranean cooking, and with good reason. This dish is full of powerful flavours but there's a lovely delicacy to the backstraps, while the addition of a little sweetness from oozingly ripe figs works a treat. And those potatoes – I won't even mention how good they are.

This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I…

We’ve used anchovies and lime zest to really amp up the flavour in this easy lamb steak one-pot with new potatoes. Give our crispy potato, lamb and rosemary hash a go too for another quick and easy one-pot recipe.

Our lamb backstrap uses the top-grade cut marinated in Middle Eastern herbs and spices then barbecued until tender and full of flavor.

Lamb, beetroot and feta, is one of those heavenly combinations that is just a perfect marriage of flavours. The lamb backstraps, Te Manaia beetroot and Kingsmeade Castlepoint Feta used in this dish combine beautifully to create a delicious Winter salad. Serves 6 Step 1. Cooking Beetroot Preheat oven to 180 degrees. Rem

Looking for easy mediterranean recipes? This dish is a simple low carb mediterranean recipe. Find this and more simple mediterranean recipes at dish.co.nz

Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder. Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style

Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.

This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.