Best 6 Moroccan Lamb Fillet Backstrap Recipes
Embark on a culinary journey to Morocco with our tantalizing Moroccan Lamb Fillet Backstrap recipe. This delectable dish showcases the harmonious fusion of aromatic spices, succulent lamb, and the vibrant flavors of North African cuisine.
In this comprehensive guide, we'll take you through the art of creating this mouthwatering masterpiece, from selecting the finest lamb fillet to mastering the intricate blend of spices that define Moroccan cuisine. Discover the secrets of achieving a perfectly cooked lamb fillet that's tender and juicy on the inside, with a tantalizingly crispy outer layer.
We'll also introduce you to a delightful selection of complementary recipes that will elevate your Moroccan Lamb Fillet Backstrap to a truly unforgettable dining experience. Learn how to prepare a refreshing and zesty Moroccan Carrot Salad, a fragrant and fluffy Couscous, and a rich and flavorful Moroccan Spiced Lamb Tagine.
Whether you're an experienced chef or embarking on your culinary adventures, our detailed instructions and helpful tips will guide you every step of the way. Get ready to tantalize your taste buds and impress your dinner guests with this authentic Moroccan feast.
MARINATED LAMB BACKSTRAP BBQ
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Steps:
- Combine the marinade ingredients together in a large, non-reactive bowl. Add the lamb backstraps, and mix well to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Prepare the cucumber yogurt just before cooking the lamb. Combine yogurt, cucumber, mint, lemon juice, and salt together in a small bowl. Stir well, and set aside.
- Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides until medium rare - about 8 to 10 minutes.
- Transfer lamb to a plate and cover loosely with foil for 5 minutes. After this time slice the lamb diagonally and then serve with cucumber yogurt and two lemon wedges.
Nutrition Facts : Calories 1472 kcal, Carbohydrate 55 g, Cholesterol 335 mg, Fiber 12 g, Protein 94 g, SaturatedFat 35 g, Sodium 1120 mg, Sugar 22 g, Fat 102 g, ServingSize 2 servings, UnsaturatedFat 0 g
EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
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.
MOROCCAN LAMB
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
- Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium
MECHOUL - MARINATED LAMB BACKSTRAPS
This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.
Provided by Amanda in Adelaide
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
- Refrigerate for at least 1 hour.
- Grill to medium rare on the bbq.
- Don't forget the minted yogurt.
Nutrition Facts : Calories 505.4, Fat 41.8, SaturatedFat 16.9, Cholesterol 120, Sodium 96.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.2, Protein 28.8
Tips:
- To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, cook to 135°F (57°C), for medium, cook to 145°F (63°C), and for well-done, cook to 155°F (68°C).
- If you don't have a meat thermometer, cook the lamb until the juices run clear when you pierce it with a fork.
- To make the chermoula marinade, use a blender or food processor to combine all of the ingredients until smooth. You can also chop the ingredients by hand if you prefer.
- The lamb can be marinated for up to 24 hours, but 4 hours is the minimum amount of time needed to infuse the meat with flavor.
- When grilling the lamb, cook it over medium-high heat for 5-7 minutes per side, or until it reaches your desired doneness.
- To make the couscous, follow the instructions on the package. Once the couscous is cooked, fluff it with a fork and stir in the vegetables and herbs.
- Serve the lamb with the couscous, yogurt sauce, and grilled vegetables. You can also add a side of pita bread or rice if you like.
Conclusion:
Moroccan lamb fillet backstrap is a delicious and flavorful dish that is perfect for a special occasion. The lamb is marinated in a chermoula marinade, which gives it a wonderful blend of spices and herbs. The lamb is then grilled and served with couscous, yogurt sauce, and grilled vegetables. This dish is sure to impress your guests and is a great way to enjoy lamb.
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