Lamb Backstrap
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.simplymeatsmoking.com.
Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Paper towel
- Pastry brush
- Stove
- Plate
- Airtight container
- Refrigerator
- Freezer
- Plastic wrap
- Aluminum foil
- Zip-top bag
Ingredients
- 1 1/2 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)
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