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    You are in: Home / Recipes / Moroccan Lamb Recipe
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    Moroccan Lamb

    Moroccan Lamb. Photo by JustJanS

    1/1 Photo of Moroccan Lamb

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    JustJanS's Note:

    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

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    Units: US | Metric


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

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on December 27, 2006


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

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    • on October 24, 2006


      I made this tonight - it was gorgeous! My husband kept making mmmmmmmm sounds as he was eating it. Apart from the fact that I had to grind everything for the 'spice mix' - (I never realised before that you could grind cinnamon sticks and cloves to powder. But I didn't have any ground spices so had to do my own.) - the recipe was very easy to do. I put the meat in the marinade at 11.30am and it needed no further attention til I put the pan on at 6.30! My tweaks to the recipe as posted:- The only lamb I had in were some shoulder chops; so I boned and trimmed them. I didn't have any 'ground ginger' so I used finely grated root ginger. I served the lamb with a supermarket bagged salad (Asda Fine Sliced) but I did add tomatoes and sliced onion. This recipe would work very well with chicken too. Now I have my own little pot of 'ras el hanout spice mix' I'll be trying it out in all kinds of recipes. Though, as we like it spicy, I will be grinding some dried chillies to add to the spice mix.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Lamb

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 114.9
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 12.9 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 2.5 g
    Sugars 1.7 g
    Protein 1.4 g

    The following items or measurements are not included:

    lemons, zest of

    ras el hanout spice mix

    lamb fillets

    fresh oregano

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