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Moroccan Lamb Backstrap

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Moroccan Lamb Backstrap

Cultural Context

Originating from the rich culinary traditions of Morocco, this dish showcases the bold flavors and spices characteristic of North African cuisine. Lamb is a staple in Moroccan cooking, often associated with celebrations and family gatherings. Today, Moroccan lamb dishes have gained global popularity, inspiring variations that incorporate local ingredients and cooking styles.

MAMAmain
4 servings
Servings4
2 x 250g/8oz lamb backstraps
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
1

Yogurt sauce - Mix ingredients. Refrigerate until required.

2

Moroccan spice mix - Mix the spices in a small bowl.

3

Coat backstrap - Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps - use it all! Set aside for 1 hour to marinate (if time permits, can skip).

4

Cook - Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstraps for 4 minutes on each side, or until the core temperature is 59°C/138°F.

5

Rest - Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. Serve with yogurt sauce!

Equipment Needed

large skillet

Allergens

milk

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