Moroccan Lamb

Recipe by JustJanS
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
  • Add the lamb back-straps, cover and refrigerate 3 hours or over night.
  • Remove the lamb from the marinade and seal in a pan over high heat.
  • Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
  • Toss the fresh herbs and tomatoes together and divide between 4 plates.
  • Slice the lamb on the diagonal across the grain and arrange over the salads.
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