Moroccan Lamb Fillet (Backstrap)

READY IN: 18mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
  • Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
  • Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
  • Serve lamb over couscous with a mint yogurt sauce.
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