Tender lamb backstraps or fillets, marinated in a spicy blend of oils, vinegars and herbs.


  • 4 lamb backstraps or 8 lamb fillets

  • one third cup olive oil

  • one third cup balsamic vinegar

  • one third cup soy sauce

  • 2 sprigs fresh rosemary - chopped

  • 2 small red chillies - chopped

  • 2 cloves garlic - crushed


  • 1.

    Place lamb in a ceramic dish. Mix all remaining ingredients together in a screw top jar and shake well. Pour over lamb and leave to marinate for at least 1 hour, covered in the refrigerator or overnight if time permits. Place backstraps on hot BBQ grill and cook for 4 minutes each side or until done to your liking.

  • 2.

    Slice thick pieces on the diagonal and arrange on platter. Sprinkle with more fresh rosemary and serve with cous cous and a green salad.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 582kj
  • Fat Total 53g
  • Saturated Fat 12g
  • Protein 14g
  • Carbohydrate 11g
  • Sugar 7g
  • Sodium 2382mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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