• Barbecued lamb (mechoui) with minted yoghurt (Benito Martin)Source: Benito Martin

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. 

Serves
4

Preparation

10min

Cooking

10min

Skill level

Easy
By
8
Average: 3.6 (134 votes)
Yum

As well as lamb backstraps or fillets, you can try this with chops.

Ingredients

  • 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
  • salt 

Minted yoghurt

  • 1 cup (300 g) natural yoghurt
  • ¼ tsp sugar
  • 3 tsp chopped mint

Cook's notes

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.

Instructions

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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