Moroccan Lamb Fillet Backstrap Recipes

MOROCCAN LAMB FILLET (BACKSTRAP)

This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 18m

Yield 2-3 serving(s)

Number Of Ingredients 12

Moroccan Lamb Fillet (Backstrap) image

Steps:

Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.

Ingredients

2 -3 lamb fillets (backstrap)
1 teaspoon ground cumin
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon sugar
1/2 teaspoon harissa
2 tablespoons lemon juice
2 tablespoons olive oil

MOROCCAN LAMB BACKSTRAP

Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.

Provided by Peter J

Categories Moroccan

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Moroccan Lamb Backstrap image

Steps:

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

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

MOROCCAN LAMB

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Provided by Good Food team

Categories Buffet, Dinner, Main course, Supper

Time 45m

Number Of Ingredients 5

Moroccan lamb image

Steps:

Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium

Ingredients

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g/14oz cans chopped tomato with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

MOROCCAN LAMB

This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 45m

Number Of Ingredients 12

Moroccan Lamb image

Steps:

In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g

Ingredients

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Best Couscous, for serving (optional)

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