Grilled Lamb Backstrap Stuffed With Spinach and Feta
Grilled lamb backstraps stuffed with spinach and feta and served on a bed of roasted vegetables with fresh vinaigrette.
Servings 6
Calories 307kcal
Ingredients
Lamb Seasoning
- ¼ cup dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp granulated garlic
- 1 tsp kosher salt
- 1 tsp lemon pepper
Spinach and Feta Stuffed Lamb Backstrap
- 7 oz frozen chopped spinach defrosted and drained
- 2 oz Feta cheese chopped
- 2 garlic cloves minced
- 2 lamb backstraps 18 oz
Roasted Zucchini Salad
- 4 zucchinis medium sized
- 4 red bell peppers
- 2 red onions
- 18 oz cherry tomatoes
- 4 tbsp olive oil
- 4 tsp smoked paprika
- 2 tsp dried mint
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
Vinaigrette
- 2 tbsp shallots finely chopped
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 2 tsp garlic minced
- 4 tbsp olive oil extra virgin
- fine sea salt to taste (around ¼ tsp)
- freshly ground black pepper to taste (around a pinch or two)
Instructions
Making the Lamb Seasoning
- Combine all the ingredients into a bowl and mix thoroughly.
- Transfer to a rub shaker to make applying easier.
For the Lamb Backstraps
- Combine the drained and chopped spinach, feta and garlic into a bowl and mix thoroughly.
- Using a sharp knife, cut a pocket into the side of each backstrap lengthways from one end to the other. Making sure not to go through the other side.
- Now using the spinach mixture, fill up each cavity with a generous amount.
- Using butcher's twine, tie up each backstrap with 5 to 6 pieces to secure the mixture in the pocket.
- Coat each backstrap with a little oil and give them an even coating of the seasoning.
- Now allow it to sit and let the herbs start to flavor the meat while you prep the BBQ.
Setting up the BBQ
- Light up a chimney starter of briquettes.
- Once they are fully lit, transfer them to two charcoal baskets on the charcoal grate and then position one at either end.
- Put the grill in place and put the lid back on.
- Open all vents, we want to get the temp up near 400°F.
- After 10 minutes, brush the grill with a grill brush and place the backstraps in the centre of the grill between the two baskets.
- Put the lid back on and cook until the lamb's internal temp is at 135°F.
- Take off the heat and rest under loose foil for 30 minutes.
Roasted Zucchini Salad
- Start by trimming off the ends off the zucchinis and then slice them into 1/2 “ thick slices.
- Deseed the bell peppers and slice these at ½” slices.
- Peel and slice the onions into ½” wedges.
- Place all these along with the whole cherry tomatoes into a baking tray.
- Drizzle with olive oil.
- Then sprinkle with all dry ingredients and mix up thoroughly.
- Place on the cooking grate between the 2 charcoal baskets and roast for 30 minutes, turning once.
- You’ll know when they are done as the tomatoes will start to soften and break down.
Vinaigrette
- Into a small bowl, add the shallots, vinegar, mustard, honey and minced garlic.
- Whisk these ingredients up thoroughly.
- Now slowly add the olive oil while constantly whisking.
- Once all the oil is added and you have mixed everything, season with salt and pepper and mix again.
To Serve
- Remove the string from the lamb backstraps.
- Lay down a good-sized bed of the roasted vegetables.
- Top this with some 1/3” thick slices of the stuffed lamb backstraps.
- Finish it off by drizzling over some of the fresh vinaigrette.
Video
Nutrition
Calories: 307kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 954mg | Potassium: 980mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7855IU | Vitamin C: 151mg | Calcium: 201mg | Iron: 5mg