Getting tender, melt-in-the-mouth lamb backstraps is super simple – especially with these Test Kitchen tips and tricks.
Step 1: If possible, bring the meat to room temperature for about 15 minutes before cooking.
Step 2: Season the lamb backstraps with salt, pepper and a drizzle of oil; turn to coat in the oil.
Step 3: Preheat a heavy-based frying pan or chargrill pan over a medium heat until hot. Add the backstraps in batches, taking care not to overcrowd the pan. Cook for three minutes on each side, or until browned, then turn briefly onto the thinner sides until meat is browned all over. This will produce medium-rare lamb.
Step 4: Remove from the pan – remember, the meat will continue to cook slightly after it comes off the heat – and transfer for a plate or a tray. Cover loosely with foil and allow it to rest for a few minutes. This will settle the juices back into the meat, giving you deliciously tender, juicy lamb.
Tip: For medium meat, leave the lamb backstraps to cook for a little longer on each side.
Serve your meltingly tender lamb with mashed potato and maple-glazed baby carrots.
Now try one of these lamb backstrap recipes
1. Za’atar-crumbed lamb backstrap
2. Backstrap with celeriac mash and watercress
3. Marinated lamb backstraps with lentil and rocket salad
4. Lamb backstrap with mint pesto
5. Lamb backstraps with lemon, artichoke and thyme
