• 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. 






Skill level

Average: 3.6 (134 votes)

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


  • 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.


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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