Moroccan Lamb

Name: Moroccan Lamb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

(2)

Recipe by JustJanS

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

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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