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Marinated Lamb Back Strap in Marinade Served with Saffron Rice (Video) - Craig Cook The Natural Butcher

Marinated Lamb Back Strap in Marinade Served with Saffron Rice



  • 100g long grain rice
  • 200g chicken stock
  • ½ small onion
  • 4 – 6 generous pinches of saffron threads

Cooking Instruction

  1. Dice the onion
  2. Place a fry pan on the stove to heat.
  3. Once heated add the onion and cook for approx. 2 minutes.
  4. In the meantime place the rice into a strainer and rinse under cold water.
  5. Add the rice
  6. Using a wooden spoon, stir thoroughly into the onion mixture
  7. Add the stock and stir again.
  8. Add the saffron threads and stir, again, stir.
  9. Place a lid on the pan to bring to boil.
  10. Once boiled, reduce the heat to low and gently cook the rice, regularly monitoring it and stirring it, until soft and expanded as it has absorbed the liquid.


4* 200g lamb backstraps




  • 1 tsp ground cumin
  • 1 tbsp paprika
  • Salt to taste
  • 2 tbsp crushed fresh garlic
  • 2 tbsp chopped fresh coriander leaves
  • 2 tbsp chopped fresh mint leaves
  • 1 – 2 tbsp freshly squeezed lemon juice
  • 2 – 3 tbsp oil


  1. Thoroughly mix the marinade ingredients together and rub over the back straps. Sit for at least an hour in room temperature.


Cooking Instruction

  1. Use a non stick fry pan to place on a high heat on the stove
  2. Add vegetable, canola or Cobram extra version olive oil (this has a high smoke point) – enough to coat the base of the pan.
  3. You will know that the oil is hot when you see ripples in it.
  4. Gently place the back straps into the pan (away from you).
  5. Cook the first side to a nice brown golden colour.
  6. Turn over to do the same.
  7. Once the second side is also a nice brown golden colour, turn down the heat.
  8. Using a digital thermometer monitor the heat rising in the meat by probing in different parts of the meat. Once the meat has reached 55 – 65 degrees C remove from the heat. This is med – rare.
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