Moroccan Lamb Backstrap
A delightful dish that combines tender lamb with warm, aromatic spices and is served with a creamy yogurt sauce, offering a taste of North African cuisine at home.
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.
Notes
For the best flavor, allow the lamb to marinate for at least an hour. Always allow the meat to rest before slicing to retain its juices. Adjust the spice levels to taste; feel free to add more or less as desired. You can use beef or chicken as alternatives, adjusting cooking times accordingly.