Moroccan Lamb Backstrap is a delightful dish that combines tender lamb and warm, aromatic spices. It offers a taste of North African cuisine right in the comfort of your home. With its rich flavors and creamy yogurt sauce, it’s a perfect meal for both special occasions and family dinners.
Why Make This Recipe
This recipe is great for several reasons. First, lamb backstrap is a lean cut of meat, which makes it tender and delicious when cooked correctly. Second, the blend of Moroccan spices enhances the natural flavors of the lamb, creating a meal that is both satisfying and nutritious. Lastly, the yogurt sauce adds a refreshing touch, making the dish complete.
How to Make Moroccan Lamb Backstrap
Ingredients:
- 2 x 250g/8oz lamb backstraps (Note 1)
- 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
- 3/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (plus extra for drizzling)
- 1/4 tsp each salt and pepper
- Pinch of sumac or paprika (optional garnish)
- Pearl couscous salad (optional)
- Classic couscous (optional)
- More side suggestions in post
Directions:
Yogurt Sauce: Mix the yogurt, lemon juice, olive oil, salt, and pepper in a bowl. Refrigerate until needed.
Moroccan Spice Mix: In a small bowl, combine all the spices: salt, cumin, ginger, black pepper, allspice, cinnamon, coriander, and clove.
Coat Backstrap: Pat the lamb backstraps dry with a paper towel. Rub them with 1 tbsp of olive oil. Sprinkle the spice mix all over the lamb backstraps and set aside for at least 1 hour to marinate if you have time.
Cook: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the lamb backstraps for about 4 minutes on each side, or until the internal temperature reaches 59°C/138°F.
Rest: Transfer the cooked lamb onto a rack over a tray (or just a plate) to rest for 3 minutes. Slice it into 0.75 – 1 cm / 1/4 – 1/3″ thick pieces. Serve with the yogurt sauce!
How to Serve Moroccan Lamb Backstrap
Serve the Moroccan Lamb Backstrap warm, accompanied by the yogurt sauce. You can pair it with classic couscous or a pearl couscous salad for a complete meal. Garnish with a pinch of sumac or paprika for an extra touch of flavor.
How to Store Moroccan Lamb Backstrap
To store leftover Moroccan Lamb Backstrap, let it cool to room temperature. Place the slices in an airtight container and refrigerate. It should stay fresh for up to three days. Reheat gently to avoid drying it out.
Tips to Make Moroccan Lamb Backstrap
- For best flavor, allow the lamb to marinate for at least an hour.
- Always allow the meat to rest before slicing; this helps retain its juices.
- Adjust the spice levels to your taste; feel free to add more or less as desired.
Variation
You can also use beef or chicken if you prefer. Adjust the cooking time based on the type of meat you are using.
FAQs
Q: Can I use a different cut of lamb?
A: Yes, you can use lamb leg or shoulder, but make sure to adjust the cooking time accordingly.
Q: Is it possible to make this dish in advance?
A: Yes, you can marinate the lamb a day ahead. Just cook it fresh before serving.
Q: What if I don’t have some of the spices?
A: You can substitute with other spices available at home or adjust the recipe to your taste preferences.
Moroccan Lamb Backstrap
Ingredients
For the lamb backstrap
- 2 pieces 250g/8oz lamb backstraps Note 1: Use lean cuts of lamb.
- 1 tbsp extra virgin olive oil (for rubbing)
- 1.5 tbsp extra virgin olive oil (for cooking)
- 1.5 tsp cooking/kosher salt
- ¾ tsp cumin powder
- ¾ tsp ground ginger
- ¾ tsp black pepper
- ½ tsp allspice powder
- ¼ tsp cinnamon powder
- ¼ tsp coriander powder
- ⅛ tsp clove powder
For the yogurt sauce
- ¾ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (plus extra for drizzling)
- ¼ tsp salt
- ¼ tsp pepper
- pinch sumac or paprika (optional garnish)
Optional Side Suggestions
- Pearl couscous salad Optional
- Classic couscous Optional
Instructions
Prepare Yogurt Sauce
- Mix the yogurt, lemon juice, olive oil, salt, and pepper in a bowl. Refrigerate until needed.
Make Moroccan Spice Mix
- In a small bowl, combine all spices: salt, cumin, ginger, black pepper, allspice, cinnamon, coriander, and clove.
Coat Lamb Backstrap
- Pat the lamb backstraps dry with a paper towel. Rub them with 1 tbsp of olive oil.
- Sprinkle the spice mix all over the lamb backstraps and set aside for at least 1 hour to marinate if you have time.
Cook Lamb
- Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook the lamb backstraps for about 4 minutes on each side, or until the internal temperature reaches 59°C/138°F.
Rest and Serve
- Transfer the cooked lamb onto a rack over a tray (or just a plate) to rest for 3 minutes.
- Slice it into pieces 0.75 – 1 cm / 1/4 – 1/3″ thick and serve with the yogurt sauce.
