• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Marinated Lamb Backstrap (Mechoui)

Serves 3 - Recipe adapted from SBS website sbs.com.au/food


Ingredients
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
salt
enough olive oil to make a runny paste


Method
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.

 

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