1/5 Photos of Moroccan Lamb Fillet (Backstrap)
The Flying Chef's Note:
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.
My Private Note
Units: US | Metric
- 1Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
- 2Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
- 3Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
- 4Serve lamb over couscous with a mint yogurt sauce.
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Nutritional Facts for Moroccan Lamb Fillet (Backstrap)
Serving Size: 1 (26 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 151.1
- Calories from Fat 126
- Total Fat 14.1 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 4.5 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 1.4 g
- Sugars 2.6 g
- Protein 0.8 g
The following items or measurements are not included: