Moroccan Lamb Backstrap
Delight your taste buds with this Moroccan Lamb Backstrap recipe, a symphony of bold spices and vibrant textures that will transport you straight to North Africa. Tender lamb backstrap is marinated in a fragrant blend of cumin, coriander, paprika, cinnamon, and turmeric, then perfectly seared for a juicy finish. Served atop fluffy, stock-infused couscous and topped with toasted almonds, sweet-tart pomegranate seeds, and fresh parsley, this dish is a feast for the senses. A creamy mint yogurt sauce adds a refreshing contrast, balancing the warming spices beautifully. Ready in just 40 minutes, this dish is an elegant yet approachable option for dinner parties or weeknight indulgence. Perfect for lovers of Moroccan cuisine, it’s a must-try recipe that’s as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 500 g Lamb backstrap
- 3 tbsp Olive oil
- 3 units Garlic cloves (minced)
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Sweet paprika
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground turmeric
- 1 unit Lemon (zested and juiced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 150 g Natural yogurt
- 2 tbsp Fresh mint leaves (chopped)
- 1 cup Couscous
- 1.25 cups Chicken or vegetable stock
- 2 tbsp Almonds (toasted and sliced)
- 3 tbsp Pomegranate seeds
- 2 tbsp Fresh parsley (chopped)
Instructions
In a small bowl, combine olive oil, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, lemon zest, half the lemon juice, salt, and pepper to create a marinade.
Rub the marinade all over the lamb backstrap, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
While the lamb marinates, prepare the couscous. Bring the stock to a boil in a small saucepan. Remove from heat, add the couscous, cover with a lid, and let it sit for 5 minutes. Fluff with a fork and set aside.
Make the yogurt sauce by mixing the natural yogurt, remaining lemon juice, and chopped mint leaves in a bowl. Season with a pinch of salt and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the lamb backstrap for 3–4 minutes on each side for medium-rare, or adjust the timing based on your desired doneness. Remove the lamb from the pan, cover with foil, and let it rest for 5 minutes.
Slice the lamb backstrap into thick pieces and serve over the cooked couscous.
Sprinkle the dish with toasted almonds, pomegranate seeds, and fresh parsley. Serve with the mint yogurt sauce on the side.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 4225 mg | 184% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 18.8 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2788 mg | 59% | |
*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.
