Moroccan Lamb Backstrap

Be the first to rate this recipe

Ingredients

  • 1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds) ⓘ
  • 3 teaspoons cumin
  • 3 teaspoons sweet paprika ⓘ
  • 4 garlic cloves, crushed ⓘ
  • 1 teaspoon dried coriander ⓘ
  • 2 teaspoons dried parsley
  • 3 teaspoons lemon juice ⓘ
  • 2 teaspoons olive oil ⓘ
  • salt ⓘ

Instructions

  1. Cut lamb backstraps into 2cm / 1" strips.
  2. Place lamb and all marindade ingredients into a bowl and mix well using your hands.
  3. Cover and refrigerate for one hour.
  4. 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.
  5. Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

Nutrition & Diet Analysis (per serving)

551 kcal 28% DV
Protein Fat Carbs

Macronutrients

Protein 17.6g 35% DV
Total Fat 40.5g 52% DV
Carbs 47.2g 17% DV
Fiber 21.9g 78% DV
Sugar 1.8g 4% DV

Electrolytes

Sodium 9981.8mg 100% DV
Potassium 2394.8mg 51% DV

Vitamins & Minerals

Vitamin A 19.3mcg 2% DV
Vitamin C 44.5mg 49% DV
Vitamin D 0.1mcg
Calcium 469mg 36% DV
Iron 35.2mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

cumin lemon juice dried coriander parsley garlic olive oil salt
All recipes →