Mechoul Marinated Lamb Backstraps
Transform your dinner table with the warm, aromatic flavors of Mechoul Marinated Lamb Backstraps, a dish that brings a vibrant North African-inspired flair to your meals. Tender lamb backstraps are marinated in a bold blend of cumin, coriander, paprika, cinnamon, and turmeric, infused with the heat of harissa paste and balanced by a touch of honey and zesty lemon juice. Grilled to perfection, these juicy, flavorful cuts are finished with a sprinkle of fresh parsley and mint for a refreshing herbal contrast. Simple yet sophisticated, this recipe is perfect for an elegant dinner party or a quick weeknight meal, ready in just 30 minutes of active cooking time. Serve these succulent lamb medallions alongside couscous, roasted vegetables, or a crisp salad for a complete, show-stopping dish packed with aromatic spices and vibrant Mediterranean vibes. Ideal for anyone seeking grilled lamb recipes, North African cuisine, or flavorful yet easy-to-make dinner ideas!
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Recipe Information
Ingredients
- 4 pieces (approximately 150g each) lamb backstraps
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons ground paprika
- 0.5 teaspoons cinnamon
- 0.5 teaspoons ground turmeric
- 3 minced garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon harissa paste
- 1 teaspoon honey
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 2 tablespoons, chopped (for garnish) fresh mint
Instructions
In a large mixing bowl, combine olive oil, ground cumin, ground coriander, ground paprika, cinnamon, turmeric, minced garlic, lemon juice, harissa paste, honey, salt, and black pepper. Whisk until a smooth marinade forms.
Place the lamb backstraps in a shallow dish or resealable plastic bag. Pour the marinade over the lamb, ensuring each piece is well coated. Cover the dish or seal the bag, then refrigerate for at least 2 hours or, ideally, overnight.
Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the marinated lamb backstraps on the grill and cook for 4 minutes per side for medium-rare, or adjust cooking time according to your desired doneness. Use a meat thermometer to check: 55–60°C (130–140°F) for medium-rare, 60–65°C (140–150°F) for medium.
Once cooked, remove the lamb from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring tender meat.
Slice the lamb backstraps into thick medallions and arrange them on a serving platter. Sprinkle freshly chopped parsley and mint over the top for a bright, herby garnish.
Serve immediately with your choice of sides, such as couscous, roasted vegetables, or a refreshing salad.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
