Mechoul - Marinated Lamb Backstraps

Total Time
10mins
Prep
5 mins
Cook
5 mins

This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.

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Ingredients

Nutrition

Directions

  1. Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
  2. Refrigerate for at least 1 hour.
  3. Grill to medium rare on the bbq.
  4. Don't forget the minted yogurt.
Most Helpful

5 5

ABSOLUTELY delish as can be! I LOVE this recipe! Only thing I did was omit the salt, true, As was told if added before I cook, would affect taste too, Don't know if that is correct, but thought I would mention, As highlighting this GREAT recipe IS my intention! Minted yogurt sauce is a MUST, TRUE! YUM!!! YUM!!! YUM!!! SO healthy AND good for YOU! Thanks

5 5

Amanda, this was delicious. I was looking for a backstrap recipe for venison and found this one. I did it with the venison and it worked out brilliantly. Thanks so much for sharing! It was the perfect amount of spices.

5 5

I made and reviewed this back when it was posted, but somehow my review is missing-oh well, I'll try again. This was wonderful and much enjoyed by Russ and I. It's so simple but the results are stunning. I can't remember what I had with it, but I seem to remember couscous and minted yoghurt.