Uforic Food Cafe Torquay

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Mechoui – Moroccan marinated lamb back-strap

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Today’s recipe is inspired by Morocco – I just LOVE the flavours they use in their cooking.

Mechoui (marinated lamb backstrap)

 

  • 1kg lamb backstrap, cut into 2 cm thick strips

    Marinade
  • 1 tbsp cumin
  • 1 tbsp sweet paprika
  • Sea salt
  • 2 tbsp chopped garlic
  • 1 tbsp coriander leaves, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp lemon juice
  • Good drizzle of olive oil

Method:

Put the lamb into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.

Serve with minted yoghurt

This is soooo yummy and the meat is all succulent and tender. Serve with some natural yogurt.

 

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