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Moroccan Spiced Lamb Backstrap with Yogurt Sauce Recipe

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4.2 from 10 reviews

This Moroccan lamb backstrap recipe features tender lamb marinated in an aromatic blend of spices and cooked to juicy perfection in a skillet. Served with a creamy Greek yogurt sauce and paired wonderfully with pearl couscous salad or classic couscous, this dish is a flavorful, easy-to-make option for a delicious and elegant meal.

Ingredients

Lamb and Marinade

  • 2 x 250g (8oz) lamb backstraps
  • 1 tbsp extra virgin olive oil (for rubbing)
  • 1 1/2 tbsp extra virgin olive oil (for cooking)

Moroccan Spice Mix

  • 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

Yogurt Sauce

  • 3/4 cup Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch of sumac or paprika (optional garnish)

Side Suggestions

  • Pearl couscous salad (as pictured)
  • Classic couscous

Instructions

  1. Prepare Yogurt Sauce: In a bowl, mix Greek yoghurt, lemon juice, olive oil, salt, and black pepper until smooth. Refrigerate to allow flavors to meld until ready to serve.
  2. Mix Moroccan Spices: Combine salt, cumin, ground ginger, black pepper, allspice, cinnamon, coriander, and clove powders in a small bowl to create the spice mixture.
  3. Coat the Lamb Backstraps: Pat the lamb backstraps dry with a paper towel. Rub all over with 1 tablespoon of extra virgin olive oil, then generously sprinkle and massage the Moroccan spice mix onto the meat, coating evenly. Let marinade for 1 hour if possible, or proceed immediately if short on time.
  4. Cook the Lamb: Heat 1 1/2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the lamb backstraps and cook for approximately 4 minutes on each side until the internal temperature reaches 59°C (138°F) for medium-rare doneness.
  5. Rest and Slice: Transfer the cooked lamb onto a rack over a tray or a plate to rest for 3 minutes, allowing the juices to redistribute. Slice the lamb into 0.75 to 1 cm (1/4 to 1/3 inch) thick slices. Serve immediately with the chilled yogurt sauce drizzled on top or on the side.

Notes

  • Marinating the lamb for 1 hour enhances the flavor but can be skipped if short on time.
  • Use a meat thermometer to check the internal temperature for perfect doneness; 59°C (138°F) is recommended for medium-rare.
  • Sumac or paprika adds a nice color contrast and subtle extra flavor when sprinkled on the finished yogurt sauce.
  • Serve with pearl couscous salad or classic couscous for a complete Moroccan-inspired meal.
  • Adjust spice quantities according to your preference for heat and flavor intensity.

Find it online: https://cozyplatter.com/moroccan-spiced-lamb-backstrap-with-yogurt-sauce-recipe/