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Marinated Lamb Backstrap (WHAT A TREAT!)

By May 5, 2014March 12th, 2019Recipes


4 palm size portions of lamb backstrap, cut into 2 cm strips

½ tablespoon cumin
½ tablespoon sweet paprika
Sea Salt
1 tablespoon chopped garlic
½ tablespoon coriander leaves, chopped
½ tablespoon continental parsley, chopped
½ tablespoon lemon juice
Good drizzle of olive oil


Put lamb into a bowl and add all the marinade ingredients.
Use your hands to combine.
Cover, and leave for an hour in the fridge before grilling medium/rare on the barbeque.

Serve with your choice of salad or vegetables.

Serves 4

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