Moroccan Lamb Backstrap (Print Version)
# Ingredients:
→ Lamb
01 -
Two lamb backstraps, 250g each
02 -
1 tbsp olive oil for rubbing on meat
03 -
1 1/2 tbsp olive oil for cooking
→ Moroccan Spice Mix
04 -
1 1/2 tsp fine kosher salt
05 -
3/4 tsp powdered cumin
06 -
3/4 tsp dried ginger
07 -
3/4 tsp ground black pepper
08 -
1/2 tsp allspice
09 -
1/4 tsp ground cinnamon
10 -
1/4 tsp coriander powder
11 -
1/8 tsp ground cloves
→ Yogurt Sauce
12 -
3/4 cup thick Greek yogurt
13 -
1 tbsp freshly squeezed lemon juice
14 -
1 tbsp olive oil
15 -
1/4 tsp fine salt
16 -
1/4 tsp ground black pepper
17 -
A pinch of sumac (optional)
# Instructions:
01 -
Combine yogurt, lemon juice, oil, salt, and pepper in a bowl. Keep it chilled for later.
02 -
In a small dish, stir together salt, cumin, ginger, pepper, allspice, cinnamon, coriander, and cloves.
03 -
Dry the lamb backstraps with a paper towel. Apply 1 tbsp of oil, then coat the meat thoroughly with the spice blend. Allow it to rest for up to an hour, if you have time.
04 -
Heat 1 1/2 tbsp of olive oil on medium-high in a skillet. Cook the lamb for about 4 minutes on each side until the center reaches 138°F.
05 -
Place the lamb on a rack to rest for around 3 minutes. Slice thinly into 1/4-inch strips and enjoy with the yogurt dip.
# Notes:
01 -
Lamb backstrap is extra lean, so leave it slightly pink for the best flavor.
02 -
Don’t have a particular spice? Just use more of the others instead.
03 -
Also works great on the barbecue—same cook time.