Moroccan Lamb Backstrap
Tender lamb backstrap gets a fragrant ras el hanout rub, a quick sear, and a tangy lemon-yogurt sauce. Serve it sliced for a shareable platter.
By Cookin' Kitchen
- Total: 1 hour 23 minutes
- Servings: 4 servings
Recipe
Moroccan Lamb Backstrap
Tender lamb backstrap gets a fragrant ras el hanout rub, a quick sear, and a tangy lemon-yogurt sauce. Serve it sliced for a shareable platter.
Cookin' · https://cookin.club/recipes/moroccan-lamb-backstrap
- Prep
- 10 minutes
- Cook
- 10 minutes
- Rest
- 1 hour 3 minutes
- Total
- 1 hour 23 minutes
- Servings
- 4
Ingredients
For 4 servings
Lamb
Moroccan spice mix (ras el hanout)
Yogurt sauce
Equipment
- Small bowl
- Paper towel
- Large skillet
- Rack
- Tray
- Plate
- Small sharp knife
Instructions
Step 1: Mix the yogurt sauce ingredients together. Refrigerate until needed.
Step 2: Mix the spices together in a small bowl.
Step 3: Pat the backstraps dry with a paper towel, then rub all over with 1 tablespoon of olive oil. Sprinkle the spice mix over the lamb, using all of it. Set aside to marinate for 1 hour if time allows; you can skip the marinating time if needed.
Step 4: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the lamb for 4 minutes on each side, or until the core temperature reaches 59°C/138°F.
Step 5: Transfer the lamb to a rack set over a tray, or onto a plate, and rest for 3 minutes. Cut into 0.75–1 cm (1/4–1/3 inch) slices. Serve with the yogurt sauce.
Notes
Lamb backstrap is also known as eye of loin or lamb loin. If the meat has silver skin, remove it with a small sharp knife.
Leftovers keep in the refrigerator for up to 3 days.
Nutrition per serving
- Calories
- 325 kcal
- Fat
- 21 g
- Saturated fat
- 5 g
- Carbohydrates
- 3 g
- Sugar
- 2 g
- Fiber
- 0.3 g
- Protein
- 31 g
- Sodium
- 1,121 mg
- Cholesterol
- 85 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Lamb backstrap cooks quickly and pairs well with the warm, earthy spices in ras el hanout. Serve the sliced lamb with lemon-yogurt sauce, on its own or over couscous.
Cook the lamb gently and keep the center pink for a tender result. If time allows, marinate it for an hour; otherwise, cook it right after coating it with the spice mix.
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