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
Scale
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.