Ingredients:
2 lamb backstraps (about 8-10 ounces each)
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
Salt and pepper, to taste
Lemon wedges (for garnish, optional)
Instructions:
Prepare the Lamb: Start by removing the lamb backstraps from the refrigerator and allowing them to come to room temperature for about 30 minutes. This ensures even cooking.
Marinate: In a small bowl, mix together the minced garlic, olive oil, dried rosemary (or fresh rosemary if you have it), salt, and pepper. This will be your marinade.
Coat the Lamb: Rub the marinade mixture all over the lamb backstraps, ensuring they are well coated. You can let them marinate for an additional 15-30 minutes if you have the time, but you can also cook them right away if you're in a hurry.
Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clean and well-oiled to prevent sticking.
Grill the Lamb: Place the lamb backstraps on the preheated grill. Grill for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time according to your preference. Use a meat thermometer to check the internal temperature; it should be around 130-135°F (54-57°C) for medium-rare. If you prefer medium or well-done, cook a little longer.
Rest: Remove the lamb from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Slice and Serve: After resting, slice the lamb backstraps into thin pieces against the grain. This helps keep the meat tender. Serve the grilled lamb backstrap slices with lemon wedges if desired.
