Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Moroccan lamb backstrap Recipe
Lamb backstrap is a reduce that’s prized for its tenderness and delicate lamb flavour. You’ll fall in love with the flavourful Moroccan spice rub we’re utilizing at this time. It’s the right match with backstrap!
This platter of meals you see on this publish is my concept of an ideal meal for sharing with household and associates for particular events.
It’s a bit particular, being that lamb backstrap is a young, lean reduce with delicate lamb flavour.
It tastes unique and sounds unique (“it’s a ras el hanout spice combine, darling!”). But it surely’s made with spices I all the time have.
It’s fast to cook dinner. 4 minutes on all sides.
And it seems so inviting while you slice it up then pile all of it on a platter on a vibrant mattress of pearl couscous or conventional couscous!
So if all of this – or a few of this – sounds nice to you too, I believe I’ve received one thing fairly particular for you at this time. I may eat this all summer season lengthy. That Moroccan spice rub with the lamb is simply out of this world!!!
I do know, I do know, your coronary heart is bleeding for me, having to accept stove-cooked Moroccan lamb backstrap for lunch! 😂
You want….drumroll please… lamb backstrap to make this dish!! Ha ha, sorry, couldn’t resist. 😂
Lamb backstrap is often known as eye of loin. It’s a lean reduce of meat that may be very tender with a fragile lamb flavour. It’s the lamb equal of beef tenderloin and pork tenderloin (recipe right here!).
Together with lamb cutlets and lamb rack, it’s one of many premium cuts of lamb although of those three, lamb backstrap is normally one of the best worth. Additionally, at occasions you’ll discover it at discounted costs right here in Sydney. For instance, on the time of writing it’s on particular for A$30/kg at Harris Farms (US$10/lb / £17/kg).
Moroccan spice combine – Ras el hanout
The spice combine used on this Morrocan lamb backstrap is ras el hanout, a spice mix widespread in North Africa utilized in many dishes equivalent to chicken tagine and vegetable tagine. And it’s exceptionally nice with lamb!
You should purchase pre-made blends however selfmade is so a lot better as a result of the steadiness of flavours will be unpredictable from model to model with cheaper ones simply downright incorrect!
Right here’s what you want – pantry staples!
You gained’t be left missing in case you are lacking a spice (possibly even two). Make up for it by dialling up those you’ve gotten!
Take care to cook dinner gently to make sure you don’t take the lamb previous medium uncommon. It’s a lean reduce of meat, so for those who do overcook it, it is going to be dry and difficult. Blushing pink is what you need for juicy and tender!
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Combine the Moroccan spice combine components collectively.
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Coat backstrap – Rub the backstrap with olive oil then sprinkle with the spice combine. If time permits, marinate for 1 hour to permit the spice flavours to penetrate the meat barely. When you don’t have time, that’s positive, simply cook dinner immediately. The spice combine has a lot flavour in it, you’ll nonetheless get a superb hit with every mouthful!
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Prepare dinner the lamb for 4 minutes on all sides over medium excessive on the range or BBQ, or till the core temperature is 59°C/138°F for excellent blushing pink medium uncommon. That is the inner temperature at which the lamb can be at its juiciest. As a result of it’s a lean reduce, the extra you cook dinner it past this temperature, the much less juicy the meat can be.
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Relaxation the lamb for 3 minutes on a rack. This step is vital as a result of it permits the juices to redistribute all through the fibres of the meat so it should keep within the lamb while you reduce it, and finally find yourself the place you need it – in your mouth. When you skip resting, the meat juices simply run out onto the plate while you slice the meat, as an alternative of staying within the meat fibres, so the meat is much less juicy to eat.
Rack? You may simply plonk the backstrap on a plate, however a rack is healthier as a result of it prevents the underside sweating and getting moist which implies shedding a few of the spice crust.
Serving – As soon as rested, slice the lamb into 0.75 – 1 cm / 1/4 – 1/3″ thick slices. Then serve with the yogurt sauce on the facet!
The lamb is pictured on this publish on a pile of pearl couscous salad which I shared on the weekend with the intention of suggesting it for this lamb. It’s full of shiny flavours from a lemon dressing and a handful of coriander/cilantro and dill. I describe it as Mediterranean flavours nevertheless it may simply as simply be described as a Center Japanese salad which may have an identical recent flavour profile.
Listed below are a couple of extra sides that I believe will go particularly nicely with this lamb:
I’d like to know in case you have different concepts for what to serve with this lamb backstrap! I really feel like there’s so many prospects and it might be nice to get some inspiration. 🙂 – Johnsat x
Ingredients
- 2 x 250g/8oz lamb backstraps (Note 1)
- 1 tbsp extra virgin olive oil (rubbing)
- 1 1/2 tbsp extra virgin olive oil (cooking)
- 1 1/2 tsp cooking/kosher salt
- 3/4 tsp cumin powder
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
- 3/4 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil , plus extra swish for drizzling
- 1/4 tsp each salt and pepper
- Pinch of sumac or paprika , optional garnish
- Pearl couscous salad (pictured in post)
- Classic couscous
- More side suggestions in post
Instructions
- Yogurt sauce – Mix ingredients. Refrigerate until required.
- Moroccan spice mix – Mix the spices in a small bowl.
- Coat backstrap – Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps – use it all! Set aside for 1 hour to marinate (if time permits, can skip).
- Cook – Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstops for 4 minutes on each side, or until the core temperature is 59°C/138°F.
- Rest – Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 – 1 cm / 1/4 – 1/3" thick slices. Serve with yogurt sauce!
Notes
1. Lamb backstrap – Also known as eye of loin or lamb loin. Lean cut of meat, so need to cook gently and keep the inside pink else it will be dry. Remove silver skin, if it has it, using a small sharp knife. Smaller is more tender (younger lamb) with more delicate flavour. Larger (say 300g/10oz+) is from older lambs (technically mutton), still very tender and excellent, also more economical.
2. Spices – You won’t be left lacking if you are missing a spice (maybe even two). Make up for it by dialling up the ones you have.
3. Leftovers will keep for 3 days in the fridge.
4. Nutrition is for 4 servings and assumes all the yogurt sauce is consumed which it may not be. I just never like to run out of sauce! 🙂
Did You Make This Recipe?
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