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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.

9 ingredients6 preparation steps
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Ingredients

  • lamb backstraps
  • cumin
  • sweet paprika
  • garlic cloves
  • dried coriander
  • dried parsley
  • lemon juice
  • olive oil
  • salt

Preparation

  1. 1cut lamb backstraps into 2cm / 1" strips
  2. 2place lamb and all marindade ingredients into a bowl and mix well using your hands
  3. 3cover and refrigerate for one hour
  4. 4grilling 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. 5serve with a light salad and minted yoghurt
  6. 6i used recipe#53979 for the minted yoghurt