Mechoul - Marinated Lamb Backstraps
"This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt."
photo by Chef floWer
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 kg lamb backstrap
- 1 tablespoon cumin
- 1 tablespoon sweet paprika
- salt
- 2 tablespoons chopped garlic
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
directions
- Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
- Refrigerate for at least 1 hour.
- Grill to medium rare on the bbq.
- Don't forget the minted yogurt.
Questions & Replies
-
What are backstraps -
Look delicious. Does anyone know the calorie count? Thanks
Reviews
-
Amanda, this was delicious. I was looking for a backstrap recipe for venison and found this one. I did it with the venison and it worked out brilliantly. Thanks so much for sharing! It was the perfect amount of spices. -
ABSOLUTELY delish as can be! I LOVE this recipe! Only thing I did was omit the salt, true, As was told if added before I cook, would affect taste too, Don't know if that is correct, but thought I would mention, As highlighting this GREAT recipe IS my intention! Minted yogurt sauce is a MUST, TRUE! YUM!!! YUM!!! YUM!!! SO healthy AND good for YOU! Thanks -
Excellent Recipe, took me less then five minutes to put together and it is so simple to cook on the BBQ. I don't eat red meat however Hubby and Little Miss (DD) really enjoyed it. Hubby said it was the best lamb he has ever tasted, very tender cut and perfect amount of marinate. Thank you Amanda in Adelaide -
I made and reviewed this back when it was posted, but somehow my review is missing-oh well, I'll try again. This was wonderful and much enjoyed by Russ and I. It's so simple but the results are stunning. I can't remember what I had with it, but I seem to remember couscous and minted yoghurt. -
Coriander leaves? You mean this isn't supposed to taste good?
RECIPE SUBMITTED BY
I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days.
I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book.
I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here!
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