Recipe Index

Ingredients

• 2 x 8oz lamb backstraps ((Note 1))
• 1 tbsp extra virgin olive oil ((rubbing))
• 1 1/2 tbsp extra virgin olive oil ((cooking))
• 1 1/2 tsp cooking/kosher salt
• 3/4 tsp cumin powder
• 3/4 tsp ground ginger
• 3/4 tsp black pepper
• 1/2 tsp allspice powder
• 1/4 tsp cinnamon powder
• 1/4 tsp coriander powder
• 1/8 tsp clove powder
• 3/4 cup Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp olive oil (, plus extra swish for drizzling)
• 1/4 tsp each salt and pepper
• Pinch of sumac or paprika (, optional garnish)
• Pearl couscous salad ((pictured in post))
• Classic couscous
• More side suggestions in post

Method

1. Stir the Greek yoghurt, lemon juice, tablespoon of olive oil and the 1/4 teaspoon each of salt and pepper together for the yoghurt sauce and refrigerate it until serving.
2. Mix the kosher salt, cumin powder, ground ginger, black pepper, allspice, cinnamon, coriander and clove powder in a small bowl to make the Moroccan spice blend.
3. Pat the lamb backstraps dry, rub them all over with the tablespoon of olive oil for rubbing, and sprinkle the entire spice blend over the meat, then set the lamb aside for 1 hour to marinate if time allows.
4. Heat the 1 1/2 tablespoons of olive oil for cooking in a large skillet over medium-high and cook the backstraps for 4 minutes on each side, until their core temperature reaches 138°F and the centres stay blushing pink.
5. Rest the Moroccan lamb backstraps on a rack over a tray for 3 minutes, slice them into pieces about 1/4 to 1/3 inch thick, and serve the slices with the cold yoghurt sauce and a pinch of sumac or paprika over the sauce.

Prep: 10 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data