Recipe: Moroccan Lamb Backstrap
Description: Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs &amp; 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.
Ingredients: [{"text": "1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds)"}, {"text": "3 teaspoons cumin"}, {"text": "3 teaspoons sweet paprika"}, {"text": "4 garlic cloves, crushed"}, {"text": "1 teaspoon dried coriander"}, {"text": "2 teaspoons dried parsley"}, {"text": "3 teaspoons lemon juice"}, {"text": "2 teaspoons olive oil"}, {"text": "salt"}]
Instructions: Cut lamb backstraps into 2cm / 1&quot; 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.
