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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this tonight. It's loosely based on a recipe from the Marie Claire cookbook Zest and I used Ras el Hanout spice mix in it. I have a recipe for that here-the no. is 80983 Ingredients:
1 large lemon, juice of |
1 large lemon, zest of |
3 tablespoons olive oil |
3 garlic cloves, sliced |
2 teaspoons ras el hanout spice mix |
4 lamb fillets, trimmed (about 500g total weight) |
1 cup flat leaf parsley |
20 mint leaves, roughly chopped |
20 leaves fresh oregano |
2 vine-ripened tomatoes, roughly chopped |
Directions:
1. Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
2. Add the lamb back-straps, cover and refrigerate 3 hours or over night.
3. Remove the lamb from the marinade and seal in a pan over high heat.
4. Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
5. Toss the fresh herbs and tomatoes together and divide between 4 plates.
6. Slice the lamb on the diagonal across the grain and arrange over the salads.
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