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stuffed lamb backstraps on a wooden board
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Spinach and Feta Stuffed Lamb Backstraps with a Roasted Zucchini Salad

Grilled lamb backstraps stuffed with spinach and feta and served on a bed of roasted vegetables with fresh vinaigrette.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Author Dean "Schuey" Schumann

Ingredients

Spinach and Feta Stuffed Lamb Backstrap

  • 2 lamb backstraps (18 oz)
  • 7 oz frozen chopped spinach, defrosted and drained
  • 2 oz Feta cheese
  • 2 garlic cloves minced

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

Roasted Zucchini Salad

  • 4 medium-sized zucchinis
  • 4 red bell peppers
  • 18 oz cherry tomatoes
  • 2 red onions
  • 4 tbsp olive oil
  • 4 tsp smoked paprika
  • 2 tsp dried mint leaves
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Vinaigrette

  • 2 tbsp finely chopped shallots
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 tsp minced garlic
  • 4 tbsp extra virgin olive oil
  • 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.
  • Next, 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.

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