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Moroccan Lamb Fillet Backstrap

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Ingredients

Adjust Servings:
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

Nutritional information

151.1
Calories
126 g
Calories From Fat
14.1 g
Total Fat
1.9 g
Saturated Fat
0 mg
Cholesterol
4.6 mg
Sodium
7.3 g
Carbs
1.4 g
Dietary Fiber
2.7 g
Sugars
0.9 g
Protein
26g
Serving Size

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Moroccan Lamb Fillet Backstrap

Features:
    Cuisine:

    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.

    • 38 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Lamb Fillet (Backstrap), 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 , I made this for Hubby and Little Miss (DD) (I don’t eat red meat so I made Recipe #226157 for myself) Both hubby and Little Miss really enjoyed the flavour Hubby said the lamb was very tender and had the right amount of spice Served it with wilted spinach and cous cous Thanks so much for posting your recipe The Flying Chef


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    Steps

    1
    Done

    Combine All the Marinade Ingredients in Bowl, Add Lamb and Turn to Coat Each Fillet Well. Marinade Several Hours in the Fridge.

    2
    Done

    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
    Done

    Remove Lamb from Heat and Allow to Rest 5 Min's, Slice Thickly and Serve.

    4
    Done

    Serve Lamb Over Couscous With a Mint Yogurt Sauce.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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