Lamb back strap - souvlaki style

I went to our butchers last week to get the normal stuff - i.e. chicken and mixed lamb. I saw a nice cut of meat and thought it was beef as it was next to the beef tray. Turned out to be lamb back strap (the butcher referred to it as lamb shish).

Anyway, the cut I got was 2x longer and costs about £6.

Cooked lamb souvlaki (greek) for lunch on the grill and without the skewers. BTW pix on right and below left are ciplak from others as I forgot to take pictures.

Ingredients:

Good sized lamb back strap (enough for you and your family)

For the Marinade (1 hour - 1/2 hour kalau tak sabar):
2-3 tbsp olive oil
Juice of 1 lemon
3 cloves crusged garlic
salt and pepper (to truly season - sampai terasa)
crushed rosemary (or mixed herb or oregano - up to you)

Garlic Mayonaise:
Few tablespoons for mayonaise (enough for 1 bowl)
5 big cloves crushed garlic mixed well into the mayonaise
chopped mint or chives (if you fancy)

Cecah Kicap:
1 chopped onion
1 chopped red chili
1/3 bowl Hablal's Kicap Cap Kipas Udang Lemak Manis
1 squeeze of a lemon / lime (depends on what kind of fragrance you want)

Salad with Malaysian style Vinaigrette:
1 salad bowl of mixed salad - add Rocket salad (if you have any)
1 sliced tomato (optional)
Some sliced cucumber (again optional)
Dressing:
White vineger (about 1/4 soup bowl or less)
1/2 to 1 tbsp sugar (to taste)
1 pinch of salt
some ground black pepper

Method of cooking the lamb:

Heat the griddle pan until very hot then reduce heat to medium.

Drizzle some olive oil and spread. Put the lamb on the griddle and let it sizzle for about 4-5 minutes depending on how thick the cut us. DO NOT TOUCH!!!

After the alotted time, turn over and let it cook for another 4-5 minutes.

When cooked, place the meat in kitchen foil and wrap. Leave for about 5-10 minutes to rest. This lets the meat to recover (and be tender not stringy) and absorb the juices back in.

Slice the meat, deck the table, get the hungry ones to the table - enjoy. Don't forget baca doa sebelum makan.