Lamb backstrap infused with lemon myrtle | Women's Weekly Food
This tender and succulent lamb backstrap recipe is barbecued with earthy wood chip smoke and topped with a lemon myrtle butter.
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.womensweeklyfood.com.au.
Ingredients
- 125g butter, softened
- 2 ¾ tablespoons ground lemon myrtle
- 1 clove garlic, crushed
- 3 teaspoons horseradish cream
- 50g applewood smoking chips
- 4 long large sprigs rosemary
- 4 x 180g lamb backstraps
- 1 tablespoon sea salt flakes
- 1 tablespoon extra virgin olive oil
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