Moroccan Lamb

Time

Prep 15 min · Cook 10 min · 25 min total

Difficulty

easy

1. 1

   Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.

2. 2

   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.

   180 min
3. 3

   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.

4. 4

   Slice the lamb on the diagonal across the grain and arrange over the salads.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.