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

Directions

  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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