Lamb Backstrap Wraps with Grilled Red Onion Rings

Category, , , , CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Lamb backstrap is a deliciously tender cut of meat, paired with grilled sweet red onion, tangy beetroot dip and sharp feta - a satisfying combination of flavours and textures all wrapped up!

 2 l Lamb Backstraps, 670g total
 6 tsp teaspoons extra-virgin olive oil, divided
 40 ½ tsp teaspoons Weber Greek Seasoning, divided
  2 red onions- cut into thick rings and skewered
 4 flour wraps
 150 g grams shop bought beetroot dip
 Mixed lettuce leaves
 100 g grams feta, crumbled
1

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

2

Lightly coat the backstraps with 2 teaspoons of olive oil and 6 teaspoons of Weber Greek Seasoning. Assemble the onion ring skewers. Lightly coat the onion skewers with the remaining 4 teaspoons of olive oil and 2 ½ teaspoons of Weber Greek Seasoning.

3

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.

4

While the lamb is resting, grill the flatbreads over direct medium-high heat, for 1 minute per side or until just toasted. Remove the red onion from the skewers, and roughly chop if desired.

5

Slice the lamb against the grain. Spread the beetroot dip inside the wrap, top with lettuce, sliced lamb, red onion and feta. Wrap up and enjoy.

Red Meat Doneness Temperatures:
6

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

Ingredients

 2 l Lamb Backstraps, 670g total
 6 tsp teaspoons extra-virgin olive oil, divided
 40 ½ tsp teaspoons Weber Greek Seasoning, divided
  2 red onions- cut into thick rings and skewered
 4 flour wraps
 150 g grams shop bought beetroot dip
 Mixed lettuce leaves
 100 g grams feta, crumbled

Directions

1

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

2

Lightly coat the backstraps with 2 teaspoons of olive oil and 6 teaspoons of Weber Greek Seasoning. Assemble the onion ring skewers. Lightly coat the onion skewers with the remaining 4 teaspoons of olive oil and 2 ½ teaspoons of Weber Greek Seasoning.

3

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.

4

While the lamb is resting, grill the flatbreads over direct medium-high heat, for 1 minute per side or until just toasted. Remove the red onion from the skewers, and roughly chop if desired.

5

Slice the lamb against the grain. Spread the beetroot dip inside the wrap, top with lettuce, sliced lamb, red onion and feta. Wrap up and enjoy.

Red Meat Doneness Temperatures:
6

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

Lamb Backstrap Wraps with Grilled Red Onion Rings
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