photo by JustJanS
- Ready In:
- 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
- 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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I made this tonight - it was gorgeous! My husband kept making mmmmmmmm sounds as he was eating it. Apart from the fact that I had to grind everything for the 'spice mix' - (I never realised before that you could grind cinnamon sticks and cloves to powder. But I didn't have any ground spices so had to do my own.) - the recipe was very easy to do. I put the meat in the marinade at 11.30am and it needed no further attention til I put the pan on at 6.30! My tweaks to the recipe as posted:- The only lamb I had in were some shoulder chops; so I boned and trimmed them. I didn't have any 'ground ginger' so I used finely grated root ginger. I served the lamb with a supermarket bagged salad (Asda Fine Sliced) but I did add tomatoes and sliced onion. This recipe would work very well with chicken too. Now I have my own little pot of 'ras el hanout spice mix' I'll be trying it out in all kinds of recipes. Though, as we like it spicy, I will be grinding some dried chillies to add to the spice mix.