Marinated Lamb Backstrap (Mechoui)
Serves 3 - Recipe adapted from SBS website sbs.com.au/food
6 lamb backstrap, cut into 2cm thick strips
1 tablespoon cumin powder
1 tablespoon sweet smoked paprika
2 tablespoons minced garlic
1 tablespoon lemon juice
enough olive oil to make a runny paste
Put lamb into a bowl and add all the marinade ingredients. Combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbeque.
Serve with a garden salad and a chilled glass of Pfeiffer Gamay.