Moroccan Lamb Fillet (Backstrap) |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 3 |
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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. Ingredients:
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 |
Directions:
1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. 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.).
3. Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
4. Serve lamb over couscous with a mint yogurt sauce.
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