Best Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes Recipes

Mechoul - Marinated Lamb Backstraps image

Provided by Amanda in Adelaide

Categories Lamb/Sheep

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 kg lamb backstrap
1 tablespoon cumin
1 tablespoon sweet paprika
salt
2 tablespoons chopped garlic
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat leaf parsley
1 tablespoon lemon juice
2 tablespoons olive oil

Steps:

Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
Refrigerate for at least 1 hour.
Grill to medium rare on the bbq.
Don't forget the minted yogurt.

Nutrition Facts : Calories 505.4, Fat 41.8, SaturatedFat 16.9, Cholesterol 120, Sodium 96.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.2, Protein 28.8

Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes) image

Provided by MarieRynr

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 red onions
1 1/4 kg potatoes
1 kg lamb, cut into chunks
4 tablespoons chopped flat leaf parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes
50 g butter

Steps:

Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.