Moroccan Lamb

READY IN: 25mins
Recipe by JustJanS

I made this tonight. It's loosely based on a recipe from the Marie Claire cookbook Zest and I used Ras el Hanout spice mix in it. I have a recipe for that here-the no. is 80983

Top Review by opusanna

Quick to prepare, very tasty. I only had time to marinate the meat for 15min, but it was still wonderful.

Ingredients Nutrition


  1. Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
  2. Add the lamb back-straps, cover and refrigerate 3 hours or over night.
  3. Remove the lamb from the marinade and seal in a pan over high heat.
  4. Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
  5. Toss the fresh herbs and tomatoes together and divide between 4 plates.
  6. Slice the lamb on the diagonal across the grain and arrange over the salads.

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