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Moroccan Lamb Backstrap

Moroccan Lamb Backstrap

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Prep Time 30 minutes
Cook Time 15 minutes
MARINATING 30 minutes
Total Time 1 hour 15 minutes
Course Dinner, Entree, Main Course
Cuisine Moroccan
Servings 2 servings

Ingredients
  

MARINADE

  • 2 pounds lamb backstrap
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cayenne pepper adjust to your spice preference
  • 2 tbsp olive oil
  • salt to taste
  • fresh ground black pepper to taste

SAUCE

  • 1 onion finely chopped
  • 2 tbsp olive oil
  • 14 ounces diced tomatoes either canned or fresh
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup dried apricots chopped
  • 1/4 cup slivered almonds
  • salt to taste
  • fresh ground black pepper to taste

Instructions
 

MARINATING

  • In a bowl, combine the minced garlic, cumin, coriander, paprika, cinnamon, cayenne pepper, olive oil, salt, and black pepper to make the marinade.
  • Rub the lamb backstraps generously with the marinade, covering them evenly. Allow the lamb to marinate for at least 30 minutes at room temperature or, for best results, refrigerate and marinate for a few hours (or overnight) to let the flavors penetrate the meat.

COOKING

  • Preheat your grill or a grill pan to medium-high heat. Brush the grill grates with oil to prevent sticking.
  • Grill the marinated lamb backstraps for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Cooking times may vary depending on the thickness of the backstraps and the heat of your grill. Use a meat thermometer to ensure they reach your preferred internal temperature (about 130-135°F or 54-57°C for medium-rare).
  • While the lamb is grilling, prepare the sauce. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
  • Stir in the diced tomatoes, chopped cilantro, chopped parsley, dried apricots, and slivered almonds. Season with salt and black pepper to taste. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld together.
  • Once the lamb backstraps are done grilling, remove them from the heat and let them rest for a few minutes before slicing.
  • To serve, slice the grilled lamb backstraps into thin slices and arrange them on a serving platter. Spoon the Moroccan-inspired sauce over the top. Garnish with additional chopped fresh cilantro and parsley if desired. Enjoy your Moroccan Lamb Backstrap with its flavorful marinade and delightful sauce! Serve it with couscous, rice, or flatbread for a complete meal.
Keyword Backstrap, Lamb
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