Lamb Moroccan Spice (Print Version)
# Ingredients:
→ Lamb
01 -
2 x 250g lamb backstraps
02 -
1 1/2 tbsp extra virgin olive oil for cooking
03 -
1 tbsp olive oil for rubbing
→ Moroccan Spice Mix
04 -
1/8 tsp ground cloves
05 -
1/4 tsp ground cinnamon
06 -
1/4 tsp ground coriander
07 -
1/2 tsp ground allspice
08 -
3/4 tsp ground cumin
09 -
3/4 tsp fresh black pepper
10 -
1 1/2 tsp coarse salt
11 -
3/4 tsp ground ginger
→ Yogurt Sauce
12 -
Pinch of sumac if you’d like
13 -
1/4 tsp ground black pepper
14 -
1/4 tsp kosher salt
15 -
1 tbsp fresh lemon juice
16 -
1 tbsp olive oil
17 -
3/4 cup Greek yogurt
# Instructions:
01 -
Mix yogurt, olive oil, lemon juice, salt, and pepper together. Pop it in the fridge until it’s time to eat.
02 -
Stir together the salt, cumin, black pepper, ginger, coriander, cloves, cinnamon, and allspice in a bowl.
03 -
Dry the backstraps with a paper towel. Rub them with 1 tbsp olive oil and coat completely in the spice mixture. Let it sit for an hour if you can wait.
04 -
Pour 1 1/2 tbsp olive oil into a skillet and heat it on medium-high. Sear each side of the backstraps for 4 minutes until the center hits 138°F.
05 -
Put the lamb on a rack for about 3 minutes. Slice it into thin pieces (1/4-inch thick) and enjoy alongside the yogurt sauce.
# Notes:
01 -
Lamb backstrap's super lean, so keep it pink for the best taste.
02 -
Don’t have all the spices? Just use more of the others to balance it out.
03 -
You can grill this instead. Same time works great!