5.0 from 81 votes
Moroccan lamb backstrap
Recipe video above. Love lamb backstrap - beautifully tender with a relatively mild lamb flavour. Pairs 100% perfectly with a bold, earthy Moroccan Ras el hanout spice blend. Cook this lean, delicate meat gently - keep it blushing pink for optimum juiciness!Serve on a bed of Pearl couscous salad or traditional couscous for a fabulous share platter. Cook on the stove or BBQ on warm summer days!
Prep Time
10 mins
Cook Time
10 mins
Marinating & resting time:
1 hr 3 mins
Servings: 4
Calories: 325 kcal
Course:
Main Course
Cuisine:
Middle Eastern , Moroccan
Ingredients
- 2 x 250g/8oz lamb backstraps (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 cooking/kosher 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 each salt and pepper
- Pinch of sumac or paprika , optional garnish
Sides (optional):
- Pearl couscous salad (pictured in post)
- Classic couscous
- 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!
Cup of Yum
Notes
- Lamb backstrap - Also known as eye of loin or lamb loin. Lean cut of meat, so need to cook gently and keep the inside pink else it will be dry. Remove silver skin, if it has it, using a small sharp knife. Smaller is more tender (younger lamb) with more delicate flavour. Larger (say 300g/10oz+) is from older lambs (technically mutton), still very tender and excellent, also more economical.
- Spices – You won’t be left lacking if you are missing a spice (maybe even two). Make up for it by dialling up the ones you have.
- Leftovers will keep for 3 days in the fridge.
- Nutrition is for 4 servings and assumes all the yogurt sauce is consumed which it may not be. I just never like to run out of sauce! :)
Nutrition Information
Calories
325cal
(16%)
Carbohydrates
3g
(1%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
85mg
(28%)
Sodium
1121mg
(47%)
Potassium
369mg
(11%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
32IU
(1%)
Vitamin C
2mg
(2%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325
% 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.