Go Back

Grilled Lamb Backstrap with Rosemary Garlic Butter & Crispy Baby Potatoes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 Premium Lamb Backstraps approx. 500–600g
  • 800 g baby potatoes halved
  • 250 g green beans trimmed
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper
  • For the Rosemary Garlic Butter
  • 80 g unsalted butter softened
  • 2 cloves garlic finely crushed
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Place the baby potatoes onto a baking tray. Drizzle with half the olive oil, season generously with salt and pepper, then roast for 30–35 minutes until golden and crispy.
  3. Meanwhile, combine the softened butter, garlic, rosemary, thyme, lemon zest and parsley in a small bowl. Mix well and set aside.
  4. Pat the lamb backstraps dry and drizzle with the remaining olive oil. Season generously with salt and freshly cracked black pepper.
  5. Heat a large frying pan or barbecue plate over medium-high heat. Cook the lamb for 4–5 minutes per side for medium-rare, or longer to your preferred doneness.
  6. Transfer the lamb to a plate, top with half of the rosemary garlic butter and loosely cover with foil. Rest for 8–10 minutes.
  7. While the lamb rests, blanch or steam the green beans for 3–4 minutes until just tender.
  8. Slice the lamb and serve with the crispy roasted potatoes and green beans. Finish with the remaining rosemary garlic butter melting over the warm lamb.

Notes

For the best flavour, remove the lamb from the fridge 20 minutes before cooking.
A meat thermometer is the easiest way to achieve your preferred doneness: 54–56°C for medium-rare or 60°C for medium.
This recipe also pairs beautifully with roasted carrots, broccolini or a simple garden salad.