Moroccan Lamb Fillet (Backstrap)

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.

• Ready In: 18 mins
• Serves: 2-3

Ingredients

• 2 -3  lamb fillets (backstrap)
• 1  teaspoon ground cumin
• 1  teaspoon paprika
• 3  garlic cloves, crushed
• 1  teaspoon ground coriander
• 1  teaspoon dried parsley flakes
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1  teaspoon sugar
• 1⁄2 teaspoon harissa
• 2  tablespoons lemon juice
• 2  tablespoons olive oil

Directions

1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. Heat 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.).
3. Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
4. Serve lamb over couscous with a mint yogurt sauce.