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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.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Resting Time 30 minutes minutes
Total Time 2 hours hours
Servings 6
Calories 307kcal
Author Dean "Schuey" Schumann
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)
Making the Lamb Seasoning
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.
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