Moroccan Lamb Backstrap

Submitted by Peter J

"Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb."

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds)
• 3 teaspoons cumin
• 3 teaspoons sweet paprika
• 4 garlic cloves, crushed
• 1 teaspoon dried coriander
• 2 teaspoons dried parsley
• 3 teaspoons lemon juice
• 2 teaspoons olive oil
• salt

directions

1. Cut lamb backstraps into 2cm / 1" strips.
2. Place lamb and all marindade ingredients into a bowl and mix well using your hands.
3. Cover and refrigerate for one hour.
4. Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
5. Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

Reviews

[Sydney Mike]

Lamb is really just a once-in-a-great while thing at my house, but during the current ZWT I seem to be fixing it quite a bit! I did cut the recipe in half for the 2 of us, then made (as suggested) recipe #53979 for my other half, while I had mine with a plum sauce since I'm not much into mint! Great spice combo here which made for a very satisfying lamb dinner! [Made & reviewed while in North Africa during ZWT6]

 

[mickeydownunder]

ABSOLUTELY FANTASTIC as can be! Would would WANT to give this MORE than 5 stars? ME!!! I oil sprayed the meat, used George Foreman Grill! BOY OH BOY!! WHOO HOO did this taste/recipe give me a T-H-R-I-L-L!!! Thanks!

 

[Chef floWer]

I made this recipe for Hubby and Little Miss (DD) and they both enjoyed it very much. Lamb Backstrap is hubbies new favourite Lamb cut so Hubby requested for dinner tonight. I allow this to marinate most of the day and Hubby said it had perfect amount of spices and the Lamb was very tender. Served it with the suggested sauce (Recipe #53979). Thank you Peter J