Name: Moroccan lamb backstrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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

1. 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.

2. 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.

3. Leftovers will keep for 3 days in the fridge.

4. 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! 🙂

Moroccan lamb backstrap

Ingredients

Moroccan Spice Mix (ras El Hanout, Note 2)

Yogurt Sauce (for Serving)

Sides (optional)

Steps

Notes

Nutrition Facts