Tunisian Lamb Backstrap
Serves 4-Prep time 10 mins-Marinate time 1 hour-Cook time 3-4 mins.
1kg Lamb Back Strap or Lamb Fillet
2tbsp Henry Langdon Tunisian Tabil
2tsp lemon juice
2tsp olive oil
Cut the lamb into 2cm thick slices.
Place the lamb and all the marinade ingredients into a bowl and mix well, ensuring the lamb is well coated.
Cover, then refrigerate for an hour.
Heat the grill or BBQ and cook the marinated lamb for about 1.5 minutes each side. This should give you medium/rare, but cook a little longer if desired. Keep in mind it may go a bit chewy if overcooked.
Serve with a leafy green salad and/or a selection of oven roasted root vegetables.