Maximising Yield and Speed with Lamb Backstrap

Chef Paul Farag demonstrates the versatility of Lamb loin, showcased here in a stir‑fry with snow peas and baby corn. 

Cut:

Lamb Backstrap / Lamb Loin

MLA Cut Cook Method Icons:

Stir Fry

TIPS FOR COMMERCIAL KITCHENS

CAN BE PREPPED IN ADVANCE:

This recipe's prep can be done and portioned in advance, making it quick to cook and plate during service. 

SUITED TO VOLUME CATERING/SERVICE:

Yes, if service procedures permit, but it must be cooked à la minute. 

KITCHEN EFFICIENCY:

Everything can be prepped in advance, but for service, it needs to be executed to order. 

HOLDING POTENTIAL:

No

SERVICE STYLE:

Suited to various venues, ranging from quick-service restaurants to full-service, seated dining establishments. 

VERSATILITY:

The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.  

COST ON PLATE:

Great yield with minimal wastage 

NOTE:

Lamb backstrap, also known as loin, is a versatile cut of meat. You can use it raw by dicing it to prepare lamb tartare (Kibbeh Mayeeh) with minimal trimming. Alternatively, you can roast it whole and then slice it. This stir-fry is another excellent way to showcase the backstrap. 

Serves 4

Ingredients
300g lamb backstrap (approximately 1 loin)  
10g Szechuan pepper  
180g snow peas  
100g baby corn  
50g sesame seeds  
60g bean sprouts  
2 small red chillies, chopped  
100g fresh coriander sprigs 

Oyster Sauce
100g oyster sauce  
30g sesame oil  
10ml fish sauce or garum  
10ml white soy sauce  
30ml Chinese cooking wine  
10ml lime juice  

Method
1. Clean the backstrap and remove the fat cap and all sinew.  
2. Cut the cleaned lamb loin into thin strips, each no longer than 5 cm  
3. Julienne the snow peas and baby corn to match the size of the lamb strips, then set aside.  
4. To prepare the sauce, combine all the ingredients in a bowl and whisk until emulsified.  
5. Heat a large wok until it’s smoking. Add one tablespoon of vegetable oil to coat the surface and the lamb strips. Sear for about 2 minutes, remove the lamb from the wok and set aside.  
6. Toss the julienned snow peas and baby corn in the wok.  
7. Return the sauce, sesame seeds, Schezuan pepper and cooked lamb to the wok and stir to combine. 
8. Remove from the heat and spoon into a bowl. Top with fresh bean sprouts, chopped chilli, and coriander sprigs to serve.