There’s something truly magical about the flavor combination in this Moroccan Spiced Lamb Backstrap with Yogurt Sauce and Couscous Salad Recipe that feels like a warm hug on a plate. The fragrant, bold spices perfectly complement the tender lamb backstrap, while the cool, creamy yogurt sauce offers a refreshing contrast. Paired with a vibrant pearl couscous salad, this dish is a celebration of textures, colors, and tastes that will brighten any dinner table and make you eager to share it with friends and family.
Ingredients You’ll Need
This dish comes together with a handful of simple, yet thoughtfully selected ingredients that each bring harmony to the recipe. Every element, from the spices to the yogurt, plays a vital role in creating that authentic Moroccan flair and balancing rich flavors with fresh, aromatic notes.
- Lamb backstraps: The star of the show—tender, lean, and perfect for soaking up the Moroccan spice blend.
- Extra virgin olive oil: Used both for marinating and cooking, it adds richness and depth to the meat.
- Salt and pepper: Essential to season and enhance all the natural flavors.
- Cumin powder: This earthy spice grounds the dish with a warm, smoky undertone.
- Ground ginger: Adds a subtle zing and brightness to the marinade.
- Allspice powder: Brings complexity with its slightly sweet, aromatic qualities.
- Cinnamon powder: Provides a gentle warmth that is characteristic of Moroccan cuisine.
- Coriander powder: Offers citrusy and floral accents to the spice mix.
- Clove powder: Just a pinch for depth and a hint of sweetness—don’t skip it!
- Greek yogurt: The creamy base for the tangy yogurt sauce that beautifully balances the spices.
- Lemon juice: Adds freshness and acidity, brightening up the sauce perfectly.
- Sumac or paprika (optional): A sprinkle at the end for a pop of color and a touch of zing in the yogurt sauce garnish.
- Pearl couscous salad: A delightful side full of texture and subtle flavors to round out the meal.
How to Make Moroccan Spiced Lamb Backstrap with Yogurt Sauce and Couscous Salad Recipe
Step 1: Prepare the yogurt sauce
Start by mixing the Greek yogurt, lemon juice, olive oil, salt, and pepper in a bowl. This creamy sauce is refreshingly simple but provides the perfect cooling counterpoint to the warm spices on the lamb. Pop it into the fridge while you work on the lamb so the flavors meld together beautifully.
Step 2: Mix your Moroccan spice blend
The magic happens here—combine cumin, ground ginger, allspice, cinnamon, coriander, clove, salt, and black pepper in a small bowl. This aromatic blend is what transforms the lamb from ordinary to extraordinary, infusing every bite with layers of fragrant warmth.
Step 3: Coat the lamb backstrap
Pat the lamb backstraps dry with a paper towel—that helps the spices stick better and ensures a beautiful sear. Rub 1 tablespoon of extra virgin olive oil evenly over the lamb, then sprinkle on the spice mix, making sure to coat the meat thoroughly. Ideally, let the lamb marinate for an hour to absorb all those incredible flavors, but if you’re short on time, you can cook it right away.
Step 4: Cook the lamb
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, lay the lamb backstraps in the pan and cook for about 4 minutes on each side, until the core reaches 59°C (138°F) for medium-rare. The spices will caramelize beautifully, locking in the juiciness and creating a gorgeous crust.
Step 5: Rest and slice
Transfer the lamb to a rack or plate and let it rest for 3 minutes. This rest period lets the juices redistribute, keeping your lamb tender and moist. Then, slice the backstrap into 0.75 to 1 cm thick pieces, perfect for enjoying alongside the yogurt sauce and couscous salad.
How to Serve Moroccan Spiced Lamb Backstrap with Yogurt Sauce and Couscous Salad Recipe
Garnishes
A light sprinkle of sumac or paprika on top of the yogurt sauce adds not only a splash of color but also a subtle tangy note that elevates the dish. Fresh herbs like chopped parsley or mint work wonderfully here too, lending vibrant green freshness.
Side Dishes
While the pearl couscous salad that comes with this recipe is a natural partner—offering a pleasing chewy texture and gentle nutty flavors—you can also serve the lamb with roasted vegetables, a crisp green salad, or flatbreads to help scoop up all that delicious yogurt sauce.
Creative Ways to Present
For a stunning presentation, layer slices of lamb on a large platter, drizzle with yogurt sauce, and scatter the couscous salad around the edges. Alternatively, serve everything family-style so everyone can build their own perfect plate. Little bowls of extra yogurt sauce and spice garnishes encourage personalization, making for a fun and interactive meal.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen, so next-day enjoyment is often even better. Keep the lamb separate from the yogurt sauce to maintain the best texture for both.
Freezing
Freezing the cooked lamb slices works well if you want to save some for later. Wrap tightly in cling film or freezer-safe bags and freeze for up to 2 months. The yogurt sauce isn’t recommended for freezing, as it can separate, so prepare fresh when ready to serve.
Reheating
Reheat the lamb gently in a skillet over low heat or in the oven wrapped in foil to keep it juicy. Avoid high heat to prevent drying out. Serve with freshly made yogurt sauce and couscous salad for the best experience.
FAQs
Can I use a different cut of lamb for this recipe?
Absolutely! While lamb backstrap is wonderfully tender and quick to cook, sirloin or leg steaks can be excellent alternatives. Just be mindful of cooking times, as thicker cuts may require a bit longer on the heat.
Is the yogurt sauce necessary?
Yes! The yogurt sauce is essential because it balances the warmth of the spices with its cooling, tangy creaminess. Without it, the dish might feel a bit too intense—the sauce makes it truly harmonious.
Can I prepare the Moroccan spice mix in advance?
Definitely. Making the spice blend ahead of time is a great way to save effort on the day you cook. Store it in an airtight jar or container, and it will stay flavorful for several weeks, ready to spice up many meals.
What if I’m short on time and can’t marinate the lamb for an hour?
No problem at all. The lamb will still be delicious even if you skip the marinating step, as the spices will cook right onto the surface. However, if you can spare the time, marinating enhances the depth of flavor beautifully.
Can I serve this recipe for a larger crowd?
Yes! This recipe scales up nicely. Just multiply the ingredients accordingly and cook the lamb in batches to maintain that perfect sear and doneness. It makes a fantastic centerpiece for a dinner party or family gathering.
Final Thoughts
I cannot recommend enjoying this Moroccan Spiced Lamb Backstrap with Yogurt Sauce and Couscous Salad Recipe enough—it’s a dish that brings warmth, excitement, and vibrant flavor to the table with such ease. Whether you’re cooking for yourself or hosting friends, this recipe is an absolute winner that’s sure to become a beloved favorite. So go ahead, gather your ingredients, and get ready to fall in love with every bite!
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Moroccan Spiced Lamb Backstrap with Yogurt Sauce and Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Moroccan
Description
This Moroccan lamb backstrap recipe offers a flavorful and aromatic dish featuring tender lamb backstraps coated in a fragrant Moroccan spice mix and pan-seared to perfection. Served with a cooling Greek yogurt sauce, it’s a quick and delicious meal perfect for weeknight dinners or special occasions.
Ingredients
Lamb and Marinade
- 2 x 250g/8oz lamb backstraps
- 1 tbsp extra virgin olive oil (for rubbing)
- 1 1/2 tbsp extra virgin olive oil (for 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
Yogurt Sauce
- 3/4 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil, plus extra for drizzling
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of sumac or paprika (optional garnish)
Accompaniments
- Pearl couscous salad (optional)
- Classic couscous
Instructions
- Prepare the Yogurt Sauce: In a small bowl, combine Greek yoghurt, lemon juice, olive oil, salt, and pepper. Mix well until smooth. Refrigerate the sauce until needed to allow the flavors to meld.
- Make the Moroccan Spice Mix: In a small bowl, mix cooking salt, cumin powder, ground ginger, black pepper, allspice powder, cinnamon powder, coriander powder, and clove powder thoroughly to create the spice blend.
- Marinate the Lamb Backstraps: Pat the lamb backstraps dry using a paper towel. Rub 1 tablespoon of extra virgin olive oil evenly over the backstraps. Sprinkle the Moroccan spice mix all over the lamb, ensuring full coverage. Set aside for 1 hour to marinate if time allows, or proceed immediately if short on time.
- Cook the Lamb: Heat 1 1/2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until hot but not smoking. Place the lamb backstraps in the skillet and cook for about 4 minutes on each side. Use a meat thermometer to check internal temperature reaches 59°C (138°F) for medium-rare doneness.
- Rest and Slice: Transfer the cooked lamb to a rack over a tray or a plate and let it rest for 3 minutes to allow juices to redistribute. Slice the lamb into 0.75 to 1 cm (1/4 to 1/3 inch) thick pieces. Serve immediately with the prepared yogurt sauce and optionally alongside pearl couscous salad or classic couscous.
Notes
- Marinating the lamb for 1 hour enhances the flavor but can be skipped if needed.
- Use a meat thermometer to ensure perfect medium-rare doneness at 59°C (138°F).
- Sumac or paprika sprinkled on the yogurt sauce adds a lovely color and subtle tang but is optional.
- Serving with couscous or a pearl couscous salad provides a complementary side to soak up the delicious sauce.
- Let the lamb rest before slicing to keep it juicy and tender.
