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Moroccan lamb backstrap
Recipe video above. Love lamb backstrap - beautifully tender with a relatively mild lamb flavour. Pairs 100% perfectly with a bold, earthy Moroccan Ras el hanout spice blend. Cook this lean, delicate meat gently - keep it blushing pink for optimum juiciness!Serve on a bed of Pearl couscous salad or traditional couscous for a fabulous share platter. Cook on the stove or BBQ on warm summer days!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Yogurt sauce - Mix ingredients. Refrigerate until required.
2
Moroccan spice mix - Mix the spices in a small bowl.
3
Coat backstrap - Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps - use it all! Set aside for ⏱️ 1 hour to marinate (if time permits, can skip).
extra virgin olive oil (rubbing)1 tbsptbsp extra virgin olive oil (cooking)1 1/2olive oil (, plus extra swish for drizzling)1 tbsp
4
Cook - Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstops for ⏱️ 4 minutes on each side, or until the core temperature is 59°C/138°F.
extra virgin olive oil (rubbing)1 tbsptbsp extra virgin olive oil (cooking)1 1/2olive oil (, plus extra swish for drizzling)1 tbsp
5
Rest - Transfer onto a rack set over a tray (or just a plate) to rest for ⏱️ 3 minutes. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. Serve with yogurt sauce!
Nutrition Facts
calories
325 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
2 g
sodium Content
1121 mg
protein Content
31 g
cholesterol Content
85 mg
carbohydrate Content
3 g
saturated Fat Content
5 g
unsaturated Fat Content
14 g
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