How To Cook Lamb Backstrap In A Pan

In the test kitchen.

How to cook lamb backstrap in a pan. Roast a seasoned lamb backstrap for roughly 20 minutes at 425 f to reach medium rare. For maximum flavor and tenderness cook to medium rare or on the rare side. Before you cook preheat the pan or grill plate to hot and then reduce the temperature to moderately hot to ensures the lamb does not stick to the hot surface.

Add the backstraps in batches taking care not to overcrowd the pan. This cut is free from fat gristle and bone. Heat grill or barbecue on a high heat.

Cook for three minutes on each side or until browned then turn briefly onto the thinner sides until meat is browned all over. Combine yogurt cucumber mint lemon juice and salt together in a small bowl. Stir well and set aside.

Cook the first side until the first sign of moisture appears. Cook the backstraps for 4 minutes. Bring the lamb to room temperature before cooking to help cook quickly and more evenly.

Recipes healthy vegetarian baking quick easy australia day in season. Melt in the mouth lamb backstraps are a versatile cut perfect for everything. Grill for 3 minutes on one side and then flip for an additional 3 minutes.

Sear the backstrap until a dark crust forms and the meat stops sticking to the pan about 2 to 4 minutes and then flip. When the pan is hot almost smoking lay the steaks down leaving a bit of space in between them. If you are cooking an elk or moose backstrap you might need to transfer the skillet into a preheated oven to finish.