Moroccan lamb backstrap
Love lamb backstrap - beautifully tender with a relatively mild lamb savour. Pairs 100% perfectly with a bold, earthy Moroccan Ras el hanout spice blend.
- 2 x 250g/8oz lamb backstraps ((Note 1))
- 1 tbsp extra virgin olive oil ((rubbing))
- 1 1/2 tbsp extra virgin olive oil ((cooking))
- 1 1/2 tsp cooking/kosher salt
- 3/4 tsp cumin powder
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
- 3/4 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (, plus extra swish for drizzling)
- 1/4 tsp each salt and pepper
- Pinch of sumac or paprika (, optional garnish)
- Pearl couscous salad ((pictured in post))
- Classic couscous
- More side suggestions in post
- Yogurt sauce - Mix ingredients. Refrigerate until required.
- Moroccan spice mix - Mix the spices in a small bowl.
- 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).
- 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.
- 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!
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! Moroccan spice mix - Mix the spices in a small bowl.
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). 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. 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.