Authentic Mediterranean Stuffed Lamb Backstrap cooked on the Weber Kettle using high indirect heat from charcoal briquettes.

🔥Check out the full recipe for ingredients and steps: [ Ссылка ]

Smoked BBQ Source's Dean "Schuey" Schumann shows you how to make BBQ Lamb Backstrap stuffed with spinach and feta. You'll also see how to make a roasted zucchin salad to go with it using the Weber Kettle. To maximize the flavor of the lamb you'll learn how to make a super testy herb rub that can be tweaked for various tastes and meals.

Lamb backstrap is cut from near the spine in the middle of the loin. The backstrap is the same cut you call a ribeye that comes from beef. It’s a premium, lean cut and has a slightly milder flavor, making it a perfect choice for anyone that’s still on the fence about eating lamb.


✅Timestamps


0:00 Start
0:05 Intro
0:23 The Selection and Prep
1:00 The Stuffing
1:37 The Seasoning
2:44 The BBQ Set Up and Style of Cook
3:23 The Meat going on
3:50 Prepping the Vegetables
4:46 Resting the Lamb
5:09 The Vegetables going on
5:27 Making the Vinaigrette
6:27 Serving Suggestion
7:03 The Verdict
7:46 Bloopers


✔Equipment Used:
Weber Kettle - [ Ссылка ]
ThermoWorks Thermapen - [ Ссылка ]

🍖Ingredients:

Spinach and Fetta stuffed Lamb Back Strap

• 2 lamb backstraps
• 7oz of frozen chopped spinach, defrosted and drained
• 2oz of Fetta cheese
• 2 garlic cloves minced

Lamb Seasoning

• ¼ cup of dried rosemary.
• 2 tbsp of dried thyme
• 1 tbsp of dried oregano
• 1 tbsp of granulated garlic
• 1 tsp of kosher salt
• 1 tsp of lemon pepper


Roasted Zucchini Salad

• 4 medium sized zucchinis
• 4 red bell peppers
• 18 oz of cherry tomatoes
• 2 red onions
• 4 tablespoons of olive oil
• 4 tsp of smoked paprika
• 2 tsp of dried mint leaves
• 1 tsp of kosher salt
• ½ tsp of freshly ground black pepper


Vinaigrette

• 2 tbsp of finely chopped shallots
• 2 tablespoons of red wine vinegar
• 2 tsp of Dijon mustard
• 1 tsp of honey
• 2 tsp of minced garlic
• 4 tbsp of extra virgin olive oil
• Fine sea salt to taste (around ¼ tsp)
• Freshly ground black pepper to taste (around a pinch or two)


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