Life’s a Feast: BBQ lamb backstrap w/ slaw & yoghurt flatbread


Prep time: 20 mins

Cook time: 15 mins

Serves: 4-5 people

Finally, after a long winter, we can tear off the BBQ cover, give it a spring clean and get back to cooking outside. What better way to christen this year’s BBQ season than with a melt-in-the-mouth lamb backstrap.

This premium boneless cut is taken from the loin (sometimes known as lamb loin, but different from the fillet). It is very lean, meaty and tender. This is a flexible dish, but if you wish to be more economical than the expensive backstrap, simply buy some chops or lamb steaks. Spice up your first spring BBQ with this tasty simple dish. Enjoy!


4 lamb backstraps

1 tablespoon cumin

2 teaspoons sweet paprika

2 cloves garlic, finely chopped

1/2 teaspoon salt

2 tablespoons chopped coriander

2 tablespoons chopped flat leaf parsley

2 tablespoons olive oil

1 teaspoon lemon juice

Yoghurt flatbread

300g plain flour (2 cups)

7g dried yeast (1 sachet)

2 tablespoons thick Greek-style yoghurt,at room temperature

1 tablespoon olive oil


1/4 red cabbage, thinly sliced

1/4 white cabbage, thinly sliced

2 carrots grated (or use spiraliser if you have one)

2 spring onions, finely chopped

1/2 small red onion, thinly sliced

3 tablespoons flat leaf parsley, chopped

Yoghurt dressing

1/3 cup natural yoghurt

2 tablespoons mint, sliced thinly

1/2 clove garlic, crushed

Juice of half a lemon

1/4 teaspoon salt


1.For yoghurt flatbread dough, place flour in a large bowl, make a well in the centre. Combine yeast and 150ml warm water in a jug and set aside until beginning to foam (3-4 minutes). Slowly incorporate into flour with your hand, then add yoghurt and oil.

2.Knead until smooth (3-4 minutes), then place in a lightly-oiled bowl and set aside, covered with a damp tea towel, until required.

3.Combine all the ingredients for the slaw in a bowl. Next combine the yoghurt dressing ingredients in a small bowl and combine. Pour over the slaw and thoroughly combine. Set aside in the fridge covered.

4.Next, remove the lamb from the fridge to bring to room temperature. Make your marinade by combining the garlic, cumin, paprika, salt, fresh coriander, parsley, lemon juice and oil in a bowl and thoroughly combine. Massage over the lamb evenly and set aside.

5.Pre-heat the freshly-cleaned BBQ over medium-high heat, drizzle lamb with a little oil, then BBQ the four pieces of your lamb for about 2 mins each side for rare to medium-rare, 3 mins each side for medium. It’s always good to serve a lamb cut of this quality medium-rare.

6.Cover with foil to keep warm and rest, then slice just before serving.

7.Divide flatbread dough into four, roll each piece into a rough 20cm circle and set aside. Heat a large frying pan over high heat, add a splash of olive oil and cook flatbread in batches, turning once, until golden and cooked through (1-2 mins).

8.Repeat with flatbread dough, drain on paper towels, season to taste and sprinkle with a little extra parsley.

9.Serve warm flatbreads with the sliced lamb and the slaw.

NB:We ended up making delicious wraps with the flatbread, lamb and slaw with a little sriracha mayonnaise on top which was divine. A total family favourite in our household. If rushed for time, buy a pre-made slaw from supermarket to use and make the simple dressing.