Ingredients
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1
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3
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3
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4
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1
-
2
-
3
-
2
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-
-
-
-
-
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Directions
Moroccan Lamb Backstrap,Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it’s 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.,Lamb is really just a once-in-a-great while thing at my house, but during the current ZWT I seem to be fixing it quite a bit! I did cut the recipe in half for the 2 of us, then made (as suggested) recipe #53979 for my other half, while I had mine with a plum sauce since I’m not much into mint! Great spice combo here which made for a very satisfying lamb dinner! [Made & reviewed while in North Africa during ZWT6],ABSOLUTELY FANTASTIC as can be! Would would WANT to give this MORE than 5 stars? ME!!! I oil sprayed the meat, used George Foreman Grill! BOY OH BOY!! WHOO HOO did this taste/recipe give me a T-H-R-I-L-L!!! Thanks!
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Steps
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1
Done
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Cut Lamb Backstraps Into 2cm / 1" Strips. |
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2
Done
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Place Lamb and All Marindade Ingredients Into a Bowl and Mix Well Using Your Hands. |
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3
Done
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Cover and Refrigerate For One Hour. |
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4
Done
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Grilling on a Bbq Until Medium/Rare Is Suggested, Although a Little Longer Won't Do Any Harm If You Like It a Little More Done but Don't Go Too Overboard. |
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5
Done
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Serve With a Light Salad and Minted Yoghurt. used Recipe#53979 For the Minted Yoghurt. |
