Cooked - Moroccan Lamb Backstrap

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Moroccan Lamb Backstrap

4.0

2 x 250g/8oz lamb backstraps ((Note 1))

1 tbsp extra virgin olive oil ((rubbing))

1 ½ tbsp extra virgin olive oil ((cooking))

MOROCCAN SPICE MIX - RAS EL HANOUT

1 ½ tsp cooking/kosher salt

¾ tsp cumin powder

¾ tsp ground ginger

¾ tsp black pepper

½ tsp allspice powder

¼ tsp cinnamon powder

¼ tsp coriander powder

⅛ tsp clove powder

YOGHURT SAUCE FOR SERVING

¾ cup Greek yoghurt

1 tbsp lemon juice

1 tbsp olive oil (, plus extra swish for drizzling)

¼ tsp each salt and pepper

Pinch of sumac or paprika (, optional garnish)

SIDES

Pearl couscous salad

Classic couscous

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.
Cook - Heat 1 ½ tablespoons olive oil in a large skillet over medium heat. Cook the lamb backstops for 4 minutes on each side, or until the core temperature is 59°C.
Rest - Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 - 1 cm thick slices. Serve with yogurt sauce!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇦Moroccan

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 104 weeks ago

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