Moroccan Lamb Backstrap

Recipe by Peter J
READY IN: 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut lamb backstraps into 2cm / 1" strips.
  • Place lamb and all marindade ingredients into a bowl and mix well using your hands.
  • Cover and refrigerate for one hour.
  • Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
  • Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
Advertisement