Stuffed Grilled Lamb Backstrap with Spinach and Feta

Lamb may be a difficult meat to prepare correctly. You must be familiar with the various cuts.

Some leaner cuts, like as backstrap, are ideal for grilling. Then there’s the lamb shoulder, a fattier cut with a lot of connective tissue that lends itself beautifully to low and slow cooking.

I’ll go through a couple ways in this recipe to assist you produce a more luscious final lamb blackstrap. I’ll also teach you how to make a simple roast Zucchini salad to go with it.

If you prefer to follow along, there is a video version of this recipe available for viewing.

Grilled Lamb Backstrap

Lamb backstrap is cut from the center of the loin near the spine. The backstrap is a beef cut that is similar to the ribeye.

At slaughter, the typical lamb weighs 135 pounds, while the average cow weighs 1,100 pounds. As a smaller, leaner cut of meat, it cooks fast, so don’t walk away from the grill while it’s cooking.

It’s a premium, lean cut with a milder taste, making it an excellent option for anybody on the fence about eating lamb.

Have I ever told you that you should have an excellent connection with your neighborhood butcher? I know I keep saying it, but it definitely does make a difference in how far they will go to assist you.

You’ll need some good-sized lamb backstrap. Remember, they are lamb, so they won’t be massive, but two decent-sized ones should comfortably serve four people.

Many individuals avoid eating lamb since their only experience with it has been with older mutton or overcooked lamb, which tends to be rough and chewy.

You’ll constantly be eating luscious juicy lamb if you stick to this recipe and cooking procedure.

Items that will help you cook these are:

• Kettle grill with multiple cooking zones (I’m using a 22 Weber Kettle)
• Briquettes or Lump Charcoal (I’m using Briquettes)
• Smoking Wood (Im using peach wood)
• Butchers string or cooking string
• I’m using a Thermapen ONE instant read thermometer.
• Chopping Board
• Boning or trimming knife

Stuffing the lamb backstrap

If you can’t locate fresh spinach, don’t panic; most shops now carry frozen spinach. As a result, I had to utilize it for this dish.

Defrost the spinach, coarsely cut it, and wring out as much liquid as possible. Now, in a mixing dish, combine the spinach, feta, and garlic; set aside.

Cut a pocket into the side of each backstrap, from one end to the other, using a sharp knife. We need to be able to retain the spinach combination in while cooking the backstraps without cutting clean through.

Fill each backstrap with a generous amount of the spinach mixture. Don’t be afraid to put your heart and soul into each one.

Tie each backstrap together using butcher’s thread or cooking string. Depending on the size of the backstrap, I generally need 5 to 6 pieces. Check that they are nice and tight and that the seam is mostly closed.

Now it’s time to season. Just a small layer of oil on each backstrap to help the rub stay.

In a mixing bowl, add all of the lamb rub ingredients and well incorporate. I usually put dry rubs to a rub shaker; this merely makes it easier to apply evenly.

Apply from roughly a 12-inch height to ensure uniform distribution and minimal clumping of the ingredients on the meat.

Set aside the lamb backstraps while you prepare the grill to enable the herbs to begin seasoning the meat.

High heat set up perfect for roasting

We’ll need a high heat source in the 400F area for this meal, not just to get some excellent color on the lamb, but also to roast the veggies we’ll be serving with it.

Because I’m using a 22 Weber Kettle, I’ll start by igniting a chimney of charcoal briquettes.

Once the briquettes are completely ignited, I’ll place them in two charcoal baskets on each side of the charcoal grate. When I do this, I usually wear heat-resistant gloves and use an old set of barbecue tongs.

I’ll replace the cover, ensuring sure all of the vents are open, and let the grill warm up for 10 minutes.

Once the Weber is nearing 400°F, I’ll clean the grill with a wire brush before placing the filled lamb backstraps on the grilling grate between the charcoal baskets.

I’ll replace the cover and merely keep an eye on the lamb’s internal temperature. The majority of folks overcook lamb, resulting in chewy feed. We simply want to raise the internal temperature to 135°F and then rest for 30 minutes under foil.

Lamb enjoys a nice long slumber. Believe me, it will result in a more delicate bite.

Roasted Zucchini Salad

If I have to eat salads to be healthy, this is the dish to try.

I usually prepare the veggies before I cook the meat. It just makes cooking simpler, and I prefer to be prepared.

Begin by removing the ends of the zucchinis and cutting them into thick slices. The bell peppers should next be deseeded and sliced into strips. Peel and cut the onions into wedges now.

Place all of the prepared veggies, along with the cherry tomatoes, in a baking dish and drizzle with olive oil. Sprinkle with paprika, mint, salt, and pepper and mix completely.

This may then be placed in the Weber for 30 minutes of roasting at 400°F. During the cooking process, turn them once.

When the veggies are finished, the tomatoes will soften and break down somewhat.

That’s when you remove them off the fire and let the veggies cool for a few minutes.

Vinaigrette recipe

I love a good vinaigrette on my salads, and this roasted salad is no exception. This dish complements both the roasted veggies and the lamb well and is quite simple to prepare.

Combine the shallots, vinegar, mustard, honey, and garlic in a small bowl. Whisk these together, then gently drizzle in the oil while stirring.

Season with salt and pepper after all of the oil has been added and completely blended.

You won’t need much of this; it’s simply a wonderful fresh taste that helps bring everything together.

Serving suggestions

First and foremost, we must remove the string from the lamb backstrap; although we are supposed to use dental floss after each meal, eating it with the meal is not acceptable. So get a pair of scissors and cut it out immediately.

The flavors of the roasted veggies and the spinach and feta filled lamb backstrap complement each other quite nicely. As a result, I usually construct a bed of roasted veggies on a dish. I then top it with thickly chopped pieces of the filled lamb backstrap.

I’m a sauce person. I like to use vinaigrette to complement most of the meals I cook, and this one is no exception, but with lamb and roasted veggies, I wanted a fresh and flavorful vinaigrette that wouldn’t dominate the delicate tastes already on the plate.

Simply drizzle with the vinaigrette. A little goes a long way, and the remainder may be refrigerated for a few weeks.

This is the kind of dish that goes well with a glass of wine or a fine pale ale, or six if you’re at my house.

Other lamb recipes to enjoy

• Grilled Lamb Cutlets with Pomegranate Sauce
• Smoked Lamb Shoulder Recipe
• Smoked Rack of Lamb With Pistachio Crust
• Grilled Lamb Chops With Mint Chimichurri
• How to Smoke a Whole Lamb

Grilled Lamb Backstrap Recipe