Best 2 Moroccan Lamb Backstrap Recipes
Tantalize your taste buds with the delectable Moroccan Lamb Backstrap, a culinary masterpiece that embodies the vibrant flavors and exotic spices of Moroccan cuisine. This succulent dish showcases tender lamb backstrap marinated in a tantalizing blend of aromatic herbs, zesty citrus, and fragrant spices, then grilled to perfection and served alongside a medley of delectable accompaniments. Embark on a culinary journey to Morocco with this comprehensive guide, featuring step-by-step instructions, enticing photos, and a treasure trove of additional recipes to satisfy your adventurous palate. Discover the art of preparing fluffy couscous, aromatic vegetable tagine, refreshing mint tea, and the irresistible sweetness of almond cookies, all perfectly complementing the star of the show, Moroccan Lamb Backstrap. Prepare to indulge in a symphony of flavors that will transport you to the vibrant streets of Marrakech.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN LAMB FILLET (BACKSTRAP)
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 18m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
- Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
- Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
- Serve lamb over couscous with a mint yogurt sauce.
MOROCCAN LAMB BACKSTRAP
Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.
Provided by Peter J
Categories Moroccan
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb backstraps into 2cm / 1" strips.
- Place lamb and all marindade ingredients into a bowl and mix well using your hands.
- Cover and refrigerate for one hour.
- Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
- Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
Tips:
- Use high-quality lamb backstrap for the best results.
- Marinate the lamb in a flavorful mixture of spices and herbs for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Sear the lamb over high heat to create a nice crust, then reduce the heat and cook it slowly until it is tender and cooked through.
- Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
- Serve the lamb with a variety of sides, such as grilled vegetables, couscous, or rice.
Conclusion:
Moroccan lamb backstrap is a delicious and flavorful dish that is perfect for a special occasion meal. With its tender meat and aromatic spices, this dish is sure to impress your guests. So next time you are looking for a new lamb recipe to try, give this one a try. You won't be disappointed!
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