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BBQ Lamb Backstrap with Green Summer Pasta

Great warm weather lamb dish using the prime backstrap cut. Feeling like a meat-free meal? Simply omit the lamb and there will be plenty of flavour left with the fab vegetables and basil pesto.

November 7, 2018

BBQ Lamb Backstrap with Green Summer Pasta

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700gm roma tomatoes
250gm brown onion
500gm lamb backstrap or fillet
600gm zucchini
salt and black pepper
extra virgin olive oil


400gm quality linguine
basil pesto
⅓ cup roasted pinenuts
40gm fresh basil leaves
80gm grated parmesan
1 x small clove garlic
80ml extra virgin olive oil


extra virgin olive oil


  • Pre-heat oven to 190°C with top and bottom elements on if possible.
  • Cut each tomato into 8 wedges. Place into large bowl. Toss with salt, pepper and 2 tablespoons olive oil. Spread out in single layer on non-stick paper lined baking tray.
  • Peel onion. Cut into ½ cm thick Lyonnaise slices. Toss in bowl with salt, pepper and 1 tablespoon olive oil. Place, piled together overlapping slices on another paper lined baking tray.
  • Trim both ends of zucchini. Cut lengthways into half and then quarters. Chop lengths into 2cm chunks. Toss in bowl with salt, pepper and 1 tablespoon olive oil. Place on baking tray next to onions.
  • Roast all vegetables for 35 to 40 minutes, until browning on edges.
  • Meanwhile, make pesto. Roast pinenuts in oven for about 8 minutes, until golden and fragrant. Cool.
  • Place basil leaves, grated parmesan, roasted pinenuts and crushed garlic with good pinch salt and black pepper into food processor bowl with olive oil. Process to form paste. Taste for seasoning and adjust if necessary. Set aside.
  • Toss lamb backstrap with salt and black pepper and one tablespoon olive oil. Pre-heat BBQ to 200C. When hot, place backstrap on grill and close lid. Cook for 3 to 4 minutes per side, until done to your liking. Rest on warm covered plate for 5 minutes.
  • Meanwhile, bring large pan of salted water to a rapid boil. Add pasta to pan and cook according to instructions on packet.
  • Cut rested lamb into ¼ cm thin slices cover to keep warm.
  • Drain pasta when cooked, retaining about ¼ cup cooking water in saucepan. Replace pasta in warm pan and add pesto. Toss through to coat pasta.
  • Pile pasta on serving plate, place vegetables and lamb onto platter as in picture. Drizzle with extra virgin olive oil if liked.


  • Use Roma tomatoes for roasting as they have more flesh and less moisture making them ideal.
  • Remove lamb from fridge about 45 minutes before cooking for best results. If cold from the fridge, lamb will take longer to cook, depending on thickness of backstraps.
  • Cook lamb to your liking, but it will be more tender and succulent if a little ‘pink’ in the centre. If backstrap not available, substitute with fillet.
  • Add other Mediterranean style roasted vegetables to this dish such as eggplant and  capsicum if liked.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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