Moroccan lamb backstrap
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating & resting time:
1 hr 3 mins
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Servings
4
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Calories
325 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan
Moroccan lamb backstrap
Description
The recipe begins by mixing a Moroccan spice blend including cumin, ginger, black pepper, allspice, cinnamon, coriander, and clove with salt. Lamb backstraps are patted dry, coated in olive oil, and evenly seasoned with the spice mix. After marinating for up to an hour, the lamb is cooked in olive oil over medium-high heat for about 4 minutes per side to reach an internal temperature around 59°C (138°F), resulting in a juicy, pink center.
The lamb rests before slicing into moderately thick pieces to preserve juiciness. The accompanying yogurt sauce combines Greek yogurt with lemon juice, olive oil, black pepper, salt, and optionally sumac for a citrusy and creamy tanginess that balances the spices. This dish offers savory warmth with a cool complement, suitable for main course servings.
Suggested sides include various couscous options that respond well to the lamb's bold flavors. The recipe notes suggest removing silver skin for tenderness and explain that the spice mix can be adjusted if ingredients are missing. Leftovers keep well refrigerated for a few days.
Ingredients
- 2 x 250g/8oz lamb backstrap Note 1
- 1 tbsp extra virgin olive oil (rubbing)
- 1 1/2 tbsp extra virgin olive oil (cooking)
Moroccan spice mix (ras el hanout, Note 2):
- 1 1/2 tsp kosher salt cooking salt
- 3/4 tsp cumin powder
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
Yogurt sauce (for serving):
- 3/4 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil , plus extra swish for drizzling
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch sumac optional garnish, or paprika
Sides (optional):
- pearl couscous pictured in post, salad
- couscous classic
- More side suggestions in post
Instructions
- Yogurt sauce - Mix ingredients. Refrigerate until required.
- Moroccan spice mix - Mix the spices in a small bowl.
- Coat backstrap - Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps - use it all! Set aside for 1 hour to marinate (if time permits, can skip).
- Cook - Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstops for 4 minutes on each side, or until the core temperature is 59°C/138°F.
- Rest - Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. Serve with yogurt sauce!
Notes
- Lamb backstrap is a lean loin cut; remove silver skin for tenderness and cook to keep the inside pink and moist.
- If missing some spices in the ras el hanout mix, increase the others to compensate flavorwise.
- Leftover cooked lamb will keep for three days refrigerated.
- Nutrition values assume all yogurt sauce is consumed with servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325cal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 85mg | 28% |
| Sodium | 1121mg | 47% |
| Potassium | 369mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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