Lamb backstrap is one of those special cuts that doesn’t need much to shine. The easy seasoning in this recipe enhances the lamb without overpowering it.
It’s a lean, tender cut that cooks quickly on the stovetop and delivers incredible flavor with minimal effort. Perfect for a weeknight treat or when you want to impress dinner guests without spending hours in the kitchen.
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I discovered lamb backstrap years ago when it was on special at the butcher (it’s pretty pricy if you don’t get it on special), and it’s been a favorite in our home ever since.
What I love most about this cut is how forgiving it is when cooked in a hot pan—even beginner cooks can achieve restaurant-quality results. The key is a quick sear followed by a brief rest to let the juices redistribute.
It creates a special meal that comes together in under 20 minutes. It’s become my go-to when I want something more elevated than our usual dinner rotation.
What You’ll Need to Cook
Lamb Backstrap
Olive Oil
Smoked Paprika: This adds a subtle smokiness and beautiful color to the lamb. Look for Spanish smoked paprika (pimentón), which comes in sweet (dulce) or hot (picante) varieties. This recipe’s sweet version works best, giving flavor without overwhelming heat.
Garlic Powder
Dried Rosemary
Salt
Freshly Ground Black Pepper
Ground Cumin
Cayenne Pepper (Optional)
Store-Bought Rub Options
If you prefer to use a store-bought rub for even quicker preparation, here are excellent options that pair well with lamb backstrap:
Middle Eastern Za’atar: This traditional blend containing thyme, sumac, and sesame seeds is perfect for lamb.
Moroccan Spice Blends: Ras el Hanout contains warm spices like cinnamon, cumin, and coriander that pair wonderfully with lamb. Brands
When using store-bought rubs:
- Use approximately two tablespoons of pre-made rub for 1.5 pounds of lamb backstrap
- Still coat the meat with olive oil before applying the rub
- Let the seasoned meat rest for 15-30 minutes before cooking to allow flavors to penetrate
Ingredient Substitutes
Lamb Backstrap: If backstrap isn’t available, lamb rack (frenched) can work well with this recipe, though cooking times will need adjustment.
Spice Variations: Regular paprika will work if you don’t have smoked paprika, though you’ll lose some of the smoky depth.
Heat Adjustment: The cayenne pepper is optional and can be omitted entirely for a milder flavor profile. Alternatively, you can substitute with red pepper flakes or increase the amount for more heat.
How to Cook Lamb Backstrap
Prepare the Rub and Lamb
Remove the lamb backstrap from the refrigerator 30 minutes before cooking to allow it to reach room temperature. Mix all the spice rub ingredients in a small bowl until well combined.
If you’re using a store-bought rub, use approximately two tablespoons of pre-made rub for 1.5 pounds of lamb backstrap
Pat the lamb dry with paper towels to ensure proper searing. Brush with olive oil, then coat all sides with the spice rub, pressing gently to adhere. Let the seasoned meat rest for 10 minutes before cooking to enhance flavor.
Perfect the Sear
Heat a cast-iron skillet over medium-high heat until very hot (about 3-4 minutes). Place the seasoned lamb in the hot skillet, avoiding overcrowding.
Sear the first side undisturbed for 3-4 minutes until a deep brown crust forms. Flip once and sear the second side for another 3-4 minutes. For thicker cuts, briefly sear the edges using tongs.
Use an instant-read thermometer to check doneness. For medium-rare, remove at 130°F (54°C); for medium, aim for 135°F (57°C). Avoid cooking past medium to prevent toughness.
Rest and Serve
Transfer the lamb to a cutting board and rest for 5 minutes to redistribute juices. Slice against the grain into 1/2-inch medallions.
Arrange the slices on warm plates, garnish with chopped parsley if desired, and serve with lemon wedges. A simple drizzle of good olive oil just before serving adds a finishing touch of richness without the need for compound butter.
How To Store Leftovers and Reheat
Cool leftover lamb completely before storing in an airtight container in the refrigerator for up to 3 days.
Avoid the microwave to reheat without drying out the meat. Instead, bring the lamb to room temperature for 15 minutes, then gently warm in a covered skillet over low heat with a tablespoon of water or broth until heated through (2-3 minutes).
For freezing, wrap individual portions in plastic wrap and foil before placing them in a freezer bag. Store for up to 2 months, thawing overnight in the refrigerator before reheating.
Leftover lamb is also excellent cold in salads or sandwiches – slice thinly and serve at room temperature with your favorite dressing or condiments.
What To Serve With Lamb Backstrap
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Lamb Backstrap
Ingredients
- 1.5 lbs 680g lamb backstrap, trimmed
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper optional
Instructions
- Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
- Mix all spice rub ingredients (except lamb and olive oil) in a small bowl.
- Pat lamb dry with paper towels, brush with olive oil, then coat thoroughly with spice rub.
- Heat a cast-iron skillet over medium-high heat until very hot.
- Sear lamb for 3-4 minutes per side for medium-rare (internal temperature 130°F/54°C).
- Rest lamb for 5 minutes, then slice against the grain.
- Garnish with fresh parsley and serve with lemon wedges if desired.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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