Discover the rich flavours of Moroccan cuisine with our quick and savoury Moroccan Lamb Backstrap recipe Accompanied by fluffy couscous and vibrant mixed vegetables.
Prepare the backstrap by rubbing it with olive oil and the spice mix. Marinate for 1 hour if possible to enhance the flavor infusion.
Cook the lamb on a stove or BBQ at medium-high heat for 4 minutes on each side or until the internal temperature reaches 59°C/138°F for a juicy medium-rare finish.
Let the lamb rest for 3 minutes on a rack to allow the juices to redistribute, which ensures the meat stays succulent.
Finally, slice the rested lamb into thin slices, about 0.75 – 1 cm thick, and serve it with a side of yogurt sauce.
Notes
Protein 43.8g Fat 22.8g Carbs 35.8g Calories 550
Prep Time:
Mixing spices: 5 minutes
Coating backstrap with oil and spices: 5 minutes
Optional marinating: 1 hour (can be omitted if short on time)
Cook Time:
Cooking lamb on the stove or BBQ: 8 minutes (4 minutes per side)
