Moroccan Lamb

Name: Moroccan Lamb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

⏱ 25 mins 🍽 4 serving(s) 🏷 Lamb/Sheep

This dish features lamb fillets marinated in a vibrant blend of ras el hanout spice, fresh lemon juice, zest, garlic, and olive oil. After marinating for 3 hours or overnight, the lamb is pan-seared to your preference and rested. It is then sliced and served atop a simple, fresh salad of chopped tomatoes, flat-leaf parsley, mint, and oregano. The recipe serves four people.

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

Method

Combine the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
Place the lamb back-straps into the marinade, cover the bowl and refrigerate for 3 hours or overnight.
Take the lamb from the marinade and seal it in a pan over high heat.
Cook the lamb to your preferred doneness. medium or medium rare is recommended. Let it rest for a few minutes.
Toss the fresh herbs and chopped tomatoes together and portion them onto four plates.
Slice the rested lamb diagonally across the grain and arrange the slices over the prepared salads.

Nutrition (per serving)

Sodium12900 mg

Recipe details

CategoryLamb/Sheep

AuthorJustJanS