Photographer: James Moffatt & Luisa Brimble. Stylist: Olivia Blackmore.
Lamb backstrap is a beautiful and quick cut to barbecue. Here we add layers of flavour with earthy wood chip smoke and dried lemon myrtle leaves. Cooked until pink and juicy, and topped with garlicky lemon myrtle butter with a kick from the horseradish, it’s a special treat for weekend gatherings.
Ingredients
Method
Combine butter, 2 teaspoons of the lemon myrtle, the garlic and horseradish in a bowl. Shape into a log; wrap firmly in baking paper. Refrigerate until ready to serve.
Heat a covered gas barbecue with flat plate, with all burners set to high and hood closed. Soak wood chips for 30 minutes; drain. Set aside.
Fill a smoking box with soaked wood chips and 2 tablespoons lemon myrtle. Place smoking box directly on flat plate over burner. Close hood and leave to heat for 10 minutes or until mixture begins to smoke.
Meanwhile, remove two thirds of the leaves from each rosemary sprig; trim ends to form a point. Thread a lamb backstrap onto each sprig. Combine remaining 1 teaspoon lemon myrtle and the salt in a bowl. Brush lamb lightly with oil; sprinkle evenly with salt mixture.
Cook lamb on flat plat on the opposite side from smoke box for 4 minutes each side with hood closed for medium or until cooked to your liking. Remove; stand for 5 minutes.
Cut butter into slices and place on top of hot lamb. Cut lamb into thick slices to serve.
What to serve with lamb backstrap
Complete your barbecue feast with a few sensational sides that’ll please and feed a crowd. Try a fresh tomato salad, perfect roast potatoes and classic crunchy coleslaw.
What is barbecue smoking?
Soaked wood chips and herbs are placed in a smoke box, allowing the items to combust slowly without causing flare-ups. During preheating, place the smoke box over the heat source. When smoke appears from within the box, adjust the burners on a gas barbecue to low. If using a charcoal barbecue, place the smoke box directly under the food and use indirect heat. For best results, try not to interrupt cooking by frequently opening the lid.
