1. Cut lamb backstraps into 2cm / 1" strips. 2. Place lamb and all marindade ingredients into a bowl and mix well using your hands. 3. Cover and refrigerate for one hour. 4. Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard. 5. Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
