Moroccan Lamb Backstrap

READY IN: 10mins
Recipe 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.

Top Review by 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]

Ingredients Nutrition


  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.

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