Grilled Lamb Backstrap with Chimichurri and Charred Corn

Long autumn weekends and casual family gatherings call for an impressive shared platter that brings everyone together over exceptional food. Featuring tender grilled lamb backstrap, seared to perfection over high heat, this vibrant outdoor feast pairs juicy, char-grilled meat with paprika-dusted roasted sweet potato wedges, crisp charred corn on the cob, and a punchy chimichurri. Colourful, fresh, and effortlessly satisfying, it is the ultimate centrepiece for relaxed entertaining.

Butcher’s Tip: Lamb backstrap is the premium, lean muscle from the loin (think sirloin). It contains almost no fat, which makes it extremely tender but also highly susceptible to drying out. For the perfect medium-rare, you need intense, high direct heat. We recommend a heavy cast-iron grill or a screaming hot barbecue. Cook it for just 2 to 3 minutes per side, then, crucially, rest it for a full 5 minutes before slicing. This resting allows the internal juices to redistribute, ensuring tenderness.

• Servings: Serves 4 to 6

• Prep time: 15 mins

• Cook time: 30 mins

Ingredients List

• 600 g Woods Butchery Lamb Backstrap

• 1.5 tbsp extra virgin olive oil

• Salt and black pepper

For the Chimichurri:

• 1 cup fresh flat-leaf parsley, finely chopped

• 0.25 cup fresh oregano leaves, finely chopped

• 4 cloves garlic, finely minced

• 1 long red chilli, deseeded and finely diced

• 60 ml extra virgin olive oil

• 2 tbsp red wine vinegar

• 0.5 tsp salt

For the Sweet Potato and Charred Corn:

• 2 large sweet potatoes, cut into wedges

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 2 ears fresh sweet corn, husks removed

• 20 g butter, melted

• Fresh lime or lemon wedges, for serving

Method

1. Preheat the oven to 210°C (190°C fan–forced). Toss the sweet potato wedges with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until edges are crisp and golden.

2. Combine all the chimichurri ingredients in a bowl. Mix well and set aside at room temperature for the flavours to meld while you cook the rest.

3. Brush the corn ears with melted butter. Heat a heavy grill pan or your barbecue to high heat. Sear the corn, turning regularly, for 8 to 10 minutes until richly charred on all sides. Slice the corn kernels off the cob or cut the cobs into smaller rounds.

4. Pat the lamb dry and season generously with salt and pepper. Coat in 1.5 tablespoons of olive oil.

5. Grill the lamb over intense high heat for just 2 to 3 minutes per side. You want a rich crust, but a perfect medium–rare (pink) interior.

6. Transfer the lamb to a cutting board, cover loosely with foil, and rest for 5 minutes.

7. Slice the backstraps across the grain into 1 cm thick medallions.

8. Arrange the sliced lamb, roasted sweet potato wedges, and charred corn on a large wooden sharing platter. Drizzle the scratch chimichurri generously over the lamb and potatoes, serving with fresh lime wedges on the side.

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