Moroccan Lamb

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  large lemon, juice of
• 1  large lemon, zest of
• 3  tablespoons olive oil
• 3  garlic cloves, sliced
• 2  teaspoons ras el hanout spice mix
• 4  lamb fillets, trimmed (about 500g total weight)
• 1  cup flat leaf parsley
• 20  mint leaves, roughly chopped
• 20  leaves fresh oregano
• 2  vine-ripened tomatoes, roughly chopped

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.