Moroccan Lamb Fillet Backstrap
Succulent and bursting with bold flavors, Moroccan Lamb Fillet Backstrap is a show-stopping dish that effortlessly combines tender lamb with the warm, aromatic spices of North Africa. These perfectly seared lamb backstrap fillets are coated in a fragrant blend of cumin, coriander, paprika, and cinnamon, then paired with a zesty herb yogurt sauce made with fresh mint, parsley, and a hint of lemon. Ready in under 40 minutes, this elegant recipe is perfect for dinner parties or weeknight meals alike. A touch of harissa paste adds optional heat, while pomegranate seeds offer a jewel-like garnish for sweetness and visual flair. Ideal for fans of Mediterranean and Moroccan cuisine, this dish is a true celebration of flavor and simplicity.
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Recipe Information
Ingredients
- 600 g lamb backstrap fillets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 0.5 tsp ground cinnamon
- 2 cloves minced garlic
- 1 tsp sea salt
- 0.5 tsp black pepper
- 200 g Greek yogurt
- 10 g fresh mint leaves
- 10 g fresh parsley
- 1 tbsp lemon juice
- 1 tsp harissa paste (optional)
- 50 g pomegranate seeds (optional)
Instructions
Place the lamb fillets on a plate and drizzle with 1 tablespoon of olive oil. Rub the meat with ground cumin, coriander, paprika, cinnamon, minced garlic, sea salt, and black pepper until evenly coated. Let it marinate for at least 15 minutes, or ideally up to 1 hour for maximum flavor.
While the lamb is marinating, prepare the herb yogurt sauce. In a small bowl, combine Greek yogurt, finely chopped mint leaves, parsley, lemon juice, and harissa paste (if using). Stir until smooth, then cover and refrigerate until serving.
Heat a heavy-based skillet or grill pan over medium-high heat. Add the remaining tablespoon of olive oil.
Once the pan is hot, sear the lamb fillets for about 2-3 minutes per side for medium-rare, or cook until your desired doneness is achieved. Use a meat thermometer if necessary (target 55-60°C for medium-rare).
Remove the lamb from the pan and let it rest, loosely covered in foil, for 5 minutes to allow the juices to redistribute.
Slice the lamb fillets against the grain into thick slices and arrange them on a serving platter.
Serve with the herb yogurt sauce on the side, and optionally garnish with pomegranate seeds for a pop of color and sweetness.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.9 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2632 mg | 56% | |
*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.
