Stuffed Backstrap Lamb with Herb Yogurt Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy lamb backstrap stuffed with sun-dried tomatoes, olives, and feta cheese, paired with a refreshing herb yogurt sauce. This Mediterranean-inspired lamb recipe, ready in about 55 minutes, pairs lamb backstrap, sun-dried tomatoes, kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds lamb backstrap
• 1/3 cup, chopped sun-dried tomatoes
• 1/3 cup, pitted and chopped kalamata olives
• 1/3 cup, crumbled feta cheese
• 3, minced garlic cloves
• 2 tbsp, chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp, chopped fresh dill

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F. Butterfly the 1.5 pounds lamb backstrap by slicing lengthwise but not all the way through, opening it like a book.
2. Step 2: In a bowl, mix 1/3 cup chopped sun-dried tomatoes, 1/3 cup chopped kalamata olives, 1/3 cup crumbled feta cheese, 3 minced garlic cloves, and 2 tbsp chopped fresh parsley.
3. Step 3: Spread the stuffing mixture evenly inside the butterflied lamb, then roll tightly and secure with kitchen twine. Rub the outside with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
4. Step 4: Place the lamb on a roasting pan and roast for 30-35 minutes until medium-rare (internal temperature 135°F). Let rest for 10 minutes before slicing.
5. Step 5: Meanwhile, combine 1 cup Greek yogurt, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill in a small bowl to make the herb yogurt sauce. Serve alongside the sliced lamb.