How To Make Moroccan Lamb Backstrap

Trim excess fat from the lamb backstrap and cut it into small rectangular pieces.

Slice the brown onion in half and then coarsely chop it.

Add the chopped onion to the bowl with the lamb.

Add 1 teaspoon of salt, 1 tablespoon of ground cumin, 1 tablespoon of paprika, 1/2 teaspoon of black pepper, 1/4 cup of chopped parsley, 1/4 cup of chopped coriander, 3 crushed garlic cloves, 2 tablespoons of olive oil, and 1 tablespoon of fresh lemon juice to the bowl.

Mix everything together until the lamb is well coated.

Cover the bowl with cling wrap and refrigerate overnight.

The next day, preheat the grill to medium-high heat.

Place the marinated lamb backstrap pieces on the grill and cook for about 5 to 6 minutes, flipping only once after about 3 minutes.

Check for doneness by touching the meat to determine firmness; remove pieces that are medium and let them rest.

Slice the rested lamb into thin slices and serve.

Equipment Needed

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