As well as lamb backstraps or fillets, you can try this with chops.
Here is a dead-easy Moroccan marinade recipe for lamb that is full of incredible flavour. The cool taste of mint and the tang of yoghurt team beautifully with the barbecued meat.
- 1 kg lamb backstraps or fillets, cut into long strips about 2 cm wide
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 2 tbsp chopped garlic
- 1 tbsp chopped coriander
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp lemon juice
- generous drizzle of olive oil
- 1 cup (300 g) natural yoghurt
- ¼ tsp sugar
- 3 tsp chopped mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 1 hour
Place the lamb in a bowl and add the remaining ingredients. Use your hands to thoroughly coat the lamb. Cover and refrigerate for 1 hour.
To make the minted yoghurt, blend to combine the ingredients in a blender. Keep cold in the refrigerator until ready to serve.
Barbecue the lamb to medium-rare and serve with the yoghurt.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgina Larby. Creative concept by Belinda So.
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