Stuffed Backstrap Lamb with Herb Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Stuffed Backstrap Lamb with Herb Yogurt Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stuffed Backstrap Lamb with Herb Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb backstrap from drying out.

Can I substitute ingredients in Stuffed Backstrap Lamb with Herb Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stuffed Backstrap Lamb with Herb Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stuffed Backstrap Lamb with Herb Yogurt Sauce?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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