Moroccan Spiced Lamb Backstraps with Minted Yogurt
Indulge in a truly delectable dish with our Moroccan Spiced Lamb Backstraps, inspired by the vibrant flavors showcased on Australia's 'Food Safari.' This recipe combines tender lamb backstrap with a medley of aromatic spices, fresh herbs, and zesty lemon for a beautifully balanced marinade. The result is a mouth-watering dish that comes off the grill perfectly juicy and bursting with flavor. Paired with a refreshing minted yogurt, it makes for an excellent main course that's sure to impress at your next gathering or outdoor barbecue. Simple to prepare yet sophisticated in taste, this dish brings the essence of Moroccan cuisine right to your table.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
lamb backstrap
1 kg (trimmed and cleaned)
cumin
1 tablespoon (ground)
sweet paprika
1 tablespoon (ground)
salt
to taste (none)
garlic
2 tablespoons (chopped)
coriander leaves
2 tablespoons (fresh and chopped)
flat leaf parsley
2 tablespoons (fresh and chopped)
lemon juice
1 tablespoon (freshly squeezed)
olive oil
2 tablespoons (extra virgin)
Instructions
1
In a large mixing bowl, place the trimmed lamb backstrap.
2
Add the cumin, sweet paprika, salt, chopped garlic, coriander leaves, flat leaf parsley, lemon juice, and olive oil to the bowl.
3
Using your hands, gently mix the ingredients together, making sure the lamb is thoroughly coated in the marinade.
4
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate overnight.
5
Preheat your grill to medium-high heat.
6
Remove the lamb from the marinade, shaking off excess, and place it on the grill.
7
Grill the lamb backstraps for about 3-4 minutes per side, or until they reach medium-rare doneness (internal temperature of 57°C/135°F).
8
Remove from the grill and let the lamb rest for a few minutes before slicing against the grain.
9
Serve the grilled lamb backstraps with a side of refreshing minted yogurt.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Moroccan Spiced Lamb Backstraps?
Moroccan Spiced Lamb Backstraps is a dish featuring tender lamb marinated in a blend of cumin, paprika, fresh herbs, and lemon, then grilled to perfection and served with minted yogurt.
What cut of meat is used in this recipe?
This recipe specifically uses 1 kg of lamb backstrap, which is a lean and tender cut from the loin.
How do I make the Moroccan marinade?
The marinade is made by mixing ground cumin, sweet paprika, salt, chopped garlic, fresh coriander leaves, flat leaf parsley, lemon juice, and extra virgin olive oil.
How long should I marinate the lamb?
You should marinate the lamb for a minimum of 1 hour, but for the best flavor, it is recommended to marinate it overnight.
What is the best way to cook the lamb backstraps?
The lamb should be grilled over medium-high heat for approximately 3 to 4 minutes per side.
What is the target internal temperature for medium-rare lamb?
For medium-rare doneness, the internal temperature of the lamb should reach 57°C (135°F).
Why do I need to let the lamb rest after grilling?
Resting the lamb for a few minutes allows the juices to redistribute throughout the meat, ensuring it remains juicy and tender when sliced.
How should I slice the grilled lamb?
After resting, the lamb backstraps should be sliced against the grain to ensure the most tender texture.
What should I serve with this Moroccan lamb?
This dish is traditionally served with a side of refreshing minted yogurt to balance the aromatic spices.
Is this recipe inspired by a television show?
Yes, this recipe is inspired by the vibrant flavors showcased on the Australian cooking program 'Food Safari.'
What kind of oil is best for the marinade?
Extra virgin olive oil is recommended for the marinade to provide the best flavor profile.
How much garlic is required?
The recipe calls for 2 tablespoons of chopped garlic to be included in the marinade.
Which fresh herbs are used in the marinade?
The marinade uses 2 tablespoons each of fresh coriander leaves and flat leaf parsley.
Can I use bottled lemon juice?
While you can use bottled juice, the recipe recommends 1 tablespoon of freshly squeezed lemon juice for the brightest flavor.
Is the spice rub very hot?
No, the spice rub uses sweet paprika and cumin, which provide aromatic warmth rather than intense chili heat.
Do I need to clean the lamb before marinating?
Yes, the lamb backstrap should be trimmed and cleaned before being placed in the mixing bowl with the spices.
Should I shake off the marinade before grilling?
Yes, you should remove the lamb from the marinade and shake off any excess before placing it on the grill.
What type of paprika is used?
The recipe specifically calls for ground sweet paprika.
Is this dish suitable for a barbecue?
Absolutely, this grilled lamb recipe is an excellent main course for an outdoor barbecue or gathering.
What is the total amount of lamb needed?
You will need 1 kg of lamb backstrap for this recipe.
How much cumin is in the recipe?
The recipe requires 1 tablespoon of ground cumin.
Can I cook this on a stovetop?
While a grill is recommended, you can use a hot grill pan or heavy skillet on the stovetop to achieve similar results.
What type of parsley is recommended?
Flat leaf parsley (also known as Italian parsley) is used for its robust flavor.
How should I prepare the herbs?
Both the coriander and the flat leaf parsley should be fresh and finely chopped.
What does the minted yogurt add to the dish?
The minted yogurt provides a cool, creamy contrast to the warm spices and charred flavor of the grilled lamb.
How do I ensure the lamb is thoroughly coated?
The instructions suggest using your hands to gently mix the ingredients together in the bowl to ensure full coverage.
Does this dish have Mediterranean influences?
Yes, the use of olive oil, lemon, garlic, and fresh herbs gives the dish a distinct Mediterranean and Moroccan flavor profile.
How much salt should I add?
Salt should be added to the marinade according to your personal taste preferences.
Is the lamb cooked covered or uncovered?
The lamb is grilled uncovered on the grill to allow for proper searing and flavor development.
How do I store leftovers?
Leftover cooked lamb should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days.