MOROCCAN LAMB BACKSTRAP
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
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.
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#lactose #15-minutes-or-less #time-to-make #course #cuisine #preparation #very-low-carbs #main-dish #african #barbecue #easy #beginner-cook #moroccan #dietary #low-sodium #gluten-free #high-protein #low-carb #egg-free #free-of-something #high-in-something #low-in-something #equipment #grilling
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Mbabazi Merisha
[email protected]This recipe was a disaster! The lamb was overcooked and the sauce was too salty.
Ali Nihad
[email protected]The lamb was a bit tough, but the flavors were good.
Pramish Kumal
[email protected]I found this recipe to be a bit bland. I added some extra spices and it turned out much better.
Slayy Queen
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The lamb was cooked perfectly and the flavors were great.
Mmunga Zamiri
[email protected]I love this recipe! It's so easy to make and the lamb always turns out delicious. I've made it for my family and friends several times and they all love it.
Queen Lioness
[email protected]This recipe is amazing! The lamb was cooked to perfection and the spices were on point. I highly recommend this recipe.
Sheirlley Joseph
[email protected]This was my first time cooking lamb backstrap and it was a success! The meat was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
loveable social
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The lamb is always cooked perfectly and the flavors are out of this world. I love serving it with roasted vegetables and a side of couscous.
dipu dipu
[email protected]This recipe is a keeper! It's easy to follow and the lamb backstrap turned out amazing. The meat was so tender and the spices were just right. I highly recommend this recipe.
Cartel Tello
[email protected]I followed the recipe exactly and the lamb turned out perfectly cooked. The meat was tender and flavorful, and the sauce was rich and aromatic. I served it with couscous and vegetables, and it was a delicious and satisfying meal.
Hasnain 900
[email protected]This lamb backstrap dish was an absolute delight! The combination of spices and herbs created a flavorful crust that perfectly complemented the tender and juicy meat. It was a hit with my dinner guests, and I will definitely be making it again.