Spice up your BBQ by serving this barbecued Moroccan lamb fillet (back strap) with roasted red pepper, feta and mint couscous, tzatziki and topped with toasted seeds and micro coriander. Marinate the lamb backstrap with 2 tbsp of the Moroccan seasoning and a splash of oil and heat the BBQ.
For Marinade: 1 1 tablespoon cumin seeds 2 1 tablespoon smoked paprika 3 2 tablespoons garlic, finely chopped 4 1 tablespoon coriander (cilantro) (finely chopped) 5 1 tablespoon flat-leaf parsley, finely chopped 6 1/2 teaspoon sea salt 7 1/4 cup olive oil 8 1 1/2 pounds (600 grams) lamb backstraps More ...
Lamb backstrap is a top-grade cut of lamb that's perfect for marinating, barbecuing, and grilling. It's tender and full of flavor. In this recipe, lamb backstraps are marinated in Middle Eastern herbs and spices and then barbecued to perfection. The lamb is accompanied by a light and refreshing cucumber yogurt and lemon wedges.
To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a little oil. I use Private Reserve Geek extra virgin olive oil. Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed.