MOROCCAN LAMB

Moroccan Lamb image

I made this tonight. It's loosely based on a recipe from the Marie Claire cookbook Zest and I used Ras el Hanout spice mix in it. I have a recipe for that here-the no. is 80983

Provided by JustJanS

Categories Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

1 large lemon, juice of
1 large lemon, zest of
3 tablespoons olive oil
3 garlic cloves, sliced
2 teaspoons ras el hanout spice mix
4 lamb fillets, trimmed (about 500g total weight)
1 cup flat leaf parsley
20 mint leaves, roughly chopped
20 leaves fresh oregano
2 vine-ripened tomatoes, roughly chopped

Steps:

Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
Add the lamb back-straps, cover and refrigerate 3 hours or over night.
Remove the lamb from the marinade and seal in a pan over high heat.
Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
Toss the fresh herbs and tomatoes together and divide between 4 plates.
Slice the lamb on the diagonal across the grain and arrange over the salads.

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