Earl grey tea marinated lamb backstraps
Photo by Tamara West
Perhaps one of the tastiest attributes of lamb is the fat. Pork-lovers will know what I am talking about. At Vinnies I cook lamb backstraps (or short loins) with the fat still on. As the fat cooks at a high temperature it melts or renders down and becomes totally scrumptious. Pair this with a mouthful of sweet medium-rare meat from the adjoining loin and a waft of chargrilled smokiness and I’m in heaven. This recipe also works well with backstraps that are fully trimmed of fat – simply reduce the cooking time to 3 minutes each side.
For the lamb
|3 bags||Earl grey tea|
|2 tsp||Chopped thyme|
|1||Orange, zest and juice of|
|2 Tbsp||Soy sauce|
|3||Lamb backstraps, or short loins|
|1 Tbsp||Olive oil|
For the salad
- Boil the water, add the tea bags, allow to cool. Add thyme, orange zest and juice, soy sauce and backstraps. Marinate for 6 hours or overnight.
- Drain backstraps and allow to come up to room temperature before cooking.
- Lightly season with salt and drizzle with olive oil. Cook on a medium heat barbecue or frying pan, placing the fat side down first for 6 minutes then turn over and cook for a further 3 minutes. Leave to rest for 5 minutes before slicing.
- To serve, loosely toss all salad ingredients together and season with salt and pepper to taste.