Nose To Tail

What Is Lamb Backstrap?

The lamb backstrap, also known as the eye of loin, is a premium cut that resides in the hind quarter of the lamb. It’s lean, elongated, and packed with flavor. Think of it as the lamb’s answer to the filet mignon—a slice of meat that balances tenderness and taste.

Why Choose Lamb Backstrap?

1. Tenderness: The backstrap is exceptionally tender due to its location near the spine. It’s like the softest whisper of meat on your palate.
2. Flavor: Despite its tenderness, the backstrap boasts robust lamb flavor. It’s not shy; it’s confident.

Cooking Techniques for Lamb Backstrap

1. Bringing It to Room Temperature

Before you embark on your culinary adventure, allow the lamb backstrap to cozy up to room temperature for about 15 minutes. This step ensures even cooking and tenderness.

2. Seasoning and Oil Drizzle

• Season the backstraps generously with salt and pepper. Imagine each grain of salt enhancing the lamb’s flavor.
• Drizzle a touch of oil over the seasoned meat. It’s like giving it a gentle massage before the sizzle begins.

3. Searing Perfection

• Preheat a heavy-based frying pan or chargrill pan over medium heat until it’s hot and ready.
• Add the lamb backstraps in batches—don’t overcrowd the pan; we’re not hosting a meat party here.
• Cook each side for approximately three minutes or until beautifully browned. The goal? Medium-rare lamb. If you prefer it more done, adjust the cooking time accordingly.
• Don’t forget the thinner sides—give them a quick turn for an all-over tan.

4. The Resting Ritual

• Remove the backstraps from the pan. Remember, they’re like divas—they’ll continue cooking slightly even after the spotlight (heat) fades.
• Transfer them to a plate or tray, cover loosely with foil, and let them rest. This isn’t a siesta; it’s a symphony. The juices will waltz back into the meat, rendering it tender, juicy, and ready for applause.

Recipes to Showcase Lamb Backstrap

Now that you’re armed with the cooking know-how, let’s explore some recipes:

1. Za’atar-Crumbed Lamb Backstrap: A Middle Eastern affair, crusted with za’atar and served on a couscous bed
2. Backstrap with Celeriac Mash and Watercress: A symphony of flavors—anchovies, mint, and pumpkin dance around the lamb.
3. Marinated Lamb Backstraps with Lentil and Rocket Salad: Imagine a lamb tango with roasted veggies and a fresh vinaigrette

Remember, the lamb backstrap deserves your culinary finesse. Cook it with love, and let its tenderness serenade your taste buds. Bon appétit!