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Moroccan Lamb Fillet Backstrap

this is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. this works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. i marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. i made this with just 2 lamb fillets that were quite a good size but i think there would be enough marinade mix for 3, so i have listed 2-3 below. prep time does not include marinating time.

moderate12 ingredients5 preparation steps
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Ingredients

  • lamb fillets
  • ground cumin
  • paprika
  • garlic cloves
  • ground coriander
  • dried parsley flakes
  • cinnamon
  • ground ginger
  • sugar
  • harissa
  • lemon juice
  • olive oil

Preparation

  1. 1combine all the marinade ingredients in bowl , add lamb and turn to coat each fillet well
  2. 2marinade several hours in the fridge
  3. 3heat a little oil on a grill plate or fry pan , add lamb and cook each side until browned and cooked as desired
  4. 4remove lamb from heat and allow to rest 5 min's , slice thickly and serve
  5. 5serve lamb over couscous with a mint yogurt sauce