Moroccan Lamb Backstrap

“Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut lamb backstraps into 2cm / 1" strips.
  2. Place lamb and all marindade ingredients into a bowl and mix well using your hands.
  3. Cover and refrigerate for one hour.
  4. 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.
  5. Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

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