Moroccan Lamb Fillet (Backstrap) Recipe #378666
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.
18 min | 8 min prep
SERVES 2 -3
- 2-3 lamb fillets (backstrap)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon sugar
- 1/2 teaspoon harissa
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
- Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
- Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
- Serve lamb over couscous with a mint yogurt sauce.
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5 stars