Moroccan Lamb Recipe

Name: Moroccan Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
2
Add the lamb back-straps, cover and refrigerate 3 hours or over night.
3
Remove the lamb from the marinade and seal in a pan over high heat.
4
Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
5
Toss the fresh herbs and tomatoes together and divide between 4 plates.
6
Slice the lamb on the diagonal across the grain and arrange over the salads.

1875

kcal

Calories

Fat

380

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large lemon, juice of, 1 large lemon, zest of, 3 tablespoons olive oil, 3 garlic cloves, sliced, and more.

Yes, Moroccan Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lamb

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