Lamb Backstrap with Jungle Mix and Smoked Rice Powder

Lamb Backstrap with Jungle Mix and Smoked Rice Powder

Serves 2–4, as part of a meal

Combine all marinade ingredients together and pour over the lamb backstrap. Let the lamb marinate for 2–3 hours or for best results marinate overnight.


In a pestle and mortar, combine the garlic and chilli to make a paste.

Add sugars, lime juice and fish sauce, adjust to taste. Set aside.

Jungle mix

Blitz all the jungle mix ingredients in a hand mixer. Set aside.

Herb mix

Combine ingredients and set aside.

Smoked rice powder

Toast rice in a pan or small wok, until fragrant and brown. Set aside and leave to cool.

Once cool use a coffee or spice grinder to grind into a fine powder.

Lamb Backstrap

Sear lamb backstrap on medium-to-hot coals on each side for 2–3 minutes, then leave to rest. Cook lamb until rare or medium rare. (Once the dressing is added the acid will continue to cook the lamb.)

To serve

In a bowl combine the dressing and jungle mix, adjust seasoning to your own taste with more salt, sugar or chilli.

Add the herb mix and a tablespoon of the smoked rice powder and toss together. Adjust seasoning if required.

If needed, give the lamb a quick reheat over the hot coals, then carve into thin slices.

Serve the lamb slices on a plate with the herby dressing on top.


Chef’s Tips:

• If you can’t find lamb backstrap (also know as eye of loin) then try tenderloin or boned and rolled loin roast.

• Cooking the lamb backstrap on hot coals gives it a delicious smoky taste, but you can also cook the lamb on the barbecue.

This recipe comes courtesy of Anchovy and We Love Our Lamb.


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