Lamb Backstrap
Succulent lamb backstrap seasoned with a savory spice rub and seared to perfection. This quick-cooking method locks in juices and delivers tender meat with a beautifully caramelized exterior in less than 20 minutes.
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.