Empty My Fridge
Moroccan Lamb Backstrap
Ingredients
- Lamb2 x 250 g
- Extra virgin olive oil2 ½ tbsp
- Salt1 ½ tsp
- Cumin · powder¾ tsp
- Ginger · ground¾ tsp
- Black pepper¾ tsp
- Allspice · powder½ tsp
- Cinnamon · powder¼ tsp
- Coriander seed · powder¼ tsp
- Clove · powder0.13 tsp
- Greek yoghurt¾ cups
- Lemon1 tbsp
- Olive oil1 tbsp
- Each salt and pepper¼ tsp
- Paprika
- Couscous
- More side suggestions in post
Instructions
- Mix the yogurt sauce ingredients and refrigerate until needed.
- Mix the spices in a small bowl.
- Pat the backstraps dry, then rub all over with 1 tbsp olive oil. Sprinkle all the spice mix over the lamb. Optionally, rest for 1 hour to marinate.
- Heat 1½ tbsp olive oil in a large skillet over medium-high heat. Cook the lamb for 4 minutes per side, or until the core reaches 59°C/138°F.
- Rest the lamb on a rack over a tray (or a plate) for 3 minutes.
- Cut into 0.75–1 cm (1/4–1/3 inch) thick slices and serve with the yogurt sauce.
Summarized from RecipeTin Eats's video. Watch it for the details.
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GingerLemonYoghurtGreek yoghurtLambCouscous
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