Best 2 Moroccan Lamb Backstrap Recipes

Moroccan lamb backstrap is a succulent and flavorful dish that is sure to impress your taste buds. This traditional Moroccan dish is made with tender lamb backstrap marinated in a mixture of spices, herbs, and olive oil, then grilled or roasted to perfection. The result is a juicy, aromatic dish that is perfect for any occasion. Whether you are cooking for a special dinner or a casual get-together, Moroccan lamb backstrap is sure to be a hit.

Here are our top 2 tried and tested recipes!

MOROCCAN LAMB FILLET (BACKSTRAP)

Moroccan Lamb Fillet (Backstrap) image

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.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 18m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
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.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.

MOROCCAN LAMB BACKSTRAP

Moroccan Lamb Backstrap image

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.

Provided by Peter J

Categories Moroccan

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds)
3 teaspoons cumin
3 teaspoons sweet paprika
4 garlic cloves, crushed
1 teaspoon dried coriander
2 teaspoons dried parsley
3 teaspoons lemon juice
2 teaspoons olive oil
salt

Steps:

Cut lamb backstraps into 2cm / 1" strips.
Place lamb and all marindade ingredients into a bowl and mix well using your hands.
Cover and refrigerate for one hour.
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.
Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

Tips:

To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. The lamb should be cooked to an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
If you don't have a meat thermometer, you can check the doneness of the lamb by making a small incision into the meat. The meat should be pink and juicy in the center for medium-rare, or slightly brown and firm in the center for medium.
Let the lamb rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or couscous.

Conclusion:

Moroccan lamb backstrap is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb is marinated in a flavorful blend of spices and herbs, then grilled or roasted until tender. Serve the lamb with your favorite sides, and enjoy!

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