Tender lamb with aromatic spices

Featured in Dinner Ideas Everyone Will Love.

This Moroccan Lamb Backstrap recipe transforms tender lamb loin with an aromatic spice blend inspired by traditional ras el hanout. The lean, delicate meat is briefly marinated, then quickly cooked to medium-rare perfection in just minutes. Paired with a cooling yogurt sauce, it creates an impressive yet simple main dish that balances the bold, earthy Moroccan flavors with the mild, juicy meat.
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Updated on Mon, 17 Mar 2025 20:21:28 GMT
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Slow Cooked Lamb Shawarma | cookingkeys.com

This tender lamb backstrap delivers an explosion of exotic Moroccan flavors through a fragrant spice rub that perfectly complements the delicate meat. The lean, premium cut cooks quickly to a perfect medium-rare, creating juicy, rose-colored slices that make an impressive centerpiece for any gathering. Paired with a cooling lemon yogurt sauce and served over colorful pearl couscous, this dish strikes the perfect balance between special-occasion worthy and surprisingly simple to prepare. The combination of aromatic spices, tender meat, and bright accompaniments creates a memorable meal that looks as impressive as it tastes.

I first served this at an impromptu dinner with friends who stopped by with a bottle of wine. What was meant to be a casual evening turned into something much more special when they couldn't stop raving about the lamb. The spice combination paired with the tender meat had them convinced I'd spent hours in the kitchen, when in reality the entire dish took less than 15 minutes of active cooking time. It's become my go-to impressive dish that doesn't actually require much effort.

Essential Ingredients and Selection Tips

  • Lamb Backstrap: Also known as eye of loin, this premium cut is the lamb equivalent of beef tenderloin. Look for meat with a vibrant red color and light marbling.
  • Ras el Hanout: This Moroccan spice blend is easily made from pantry staples including cumin, coriander, cinnamon, and paprika.
  • Greek Yogurt: Full-fat yogurt creates the creamiest sauce. The tangy flavor perfectly balances the rich, spiced lamb.
  • Fresh Lemon: Both zest and juice brighten the yogurt sauce and cut through the richness of the lamb.
  • Olive Oil: Use a good quality olive oil to help the spices adhere to the meat and enhance flavor.

I've found that the quality of your lamb makes a significant difference in this dish. Since backstrap is already a tender, premium cut, splurging on pasture-raised lamb with good marbling will elevate the dish even further. The subtle, clean flavor of high-quality lamb allows the spices to shine without competing with gamey notes.

Detailed Cooking Instructions

Step 1: Create Your Spice Rub
Mix 1 tablespoon each of ground cumin, coriander, and paprika with 1 teaspoon each of ground cinnamon, ginger, and black pepper, plus 1/2 teaspoon each of turmeric and salt. This homemade ras el hanout blend delivers better balanced flavor than most store-bought options.
Step 2: Prepare The Lamb
Rub two lamb backstraps (approximately 300g/10oz each) with a tablespoon of olive oil, then coat generously with the spice mixture, pressing it into the meat. For maximum flavor, allow to marinate for one hour at room temperature, but if short on time, proceed immediately.
Step 3: Master The Perfect Cook
Heat a grill pan or BBQ to medium-high heat. Cook the backstraps for exactly 4 minutes per side for medium-rare (internal temperature of 59°C/138°F). This quick cooking preserves the meat's tenderness and juiciness since backstrap is lean and can dry out if overcooked.
Step 4: Rest For Optimal Juiciness
Transfer the cooked lamb to a wire rack and rest for 3 minutes, uncovered. This crucial step allows juices to redistribute throughout the meat, ensuring moist, flavorful slices. Using a rack prevents the underside from steaming and losing its spice crust.
Step 5: Slice And Serve With Style
Prepare a simple yogurt sauce by combining 1 cup Greek yogurt with lemon zest, 2 tablespoons lemon juice, and salt to taste. Slice the rested lamb into 0.75-1cm (1/4-1/3 inch) thick medallions against the grain and arrange on a platter over pearl couscous, with yogurt sauce alongside.
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Slow Cooked Lamb Shawarma Recipe | cookingkeys.com

The first time I made this, I was worried about the intensity of the spice rub overwhelming the delicate lamb flavor. To my delight, the two complemented each other perfectly, with the spices enhancing rather than masking the meat's natural taste. Now I confidently serve this to both lamb enthusiasts and those who typically shy away from lamb, with equally enthusiastic responses.

The Secret To Perfect Wok Technique

High heat is essential for authentic fried rice. My grandmother taught me to heat the wok until smoking before adding oil. Keep ingredients moving constantly to achieve that elusive "wok hei" flavor. Never overcrowd the pan—cook in batches instead. This technique transformed my fried rice into restaurant-quality perfection.

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Delicious Slow Cooked Lamb Shawarma | cookingkeys.com

Making The Most Of Leftovers

This dish excels at transforming leftovers into something exciting. I've used roast chicken, holiday ham, and even Thanksgiving turkey with great success. Cut meat into uniform pieces that distribute evenly throughout. Leftover grilled steak adds incredible depth with its smoky edges. Even roasted vegetables bring delightful caramelized sweetness.

Balancing Flavors And Textures

Special fried rice succeeds through balanced components. Char siu provides richness, prawns add sweetness, eggs contribute silkiness, while vegetables offer freshness. The sequence matters—aromatics first build flavor, eggs midway remain distinct, vegetables maintain crispness. Adding spring onions last preserves their brightness for that authentic restaurant finish.

Customization For Dietary Needs

This dish adapts easily to dietary restrictions. For vegetarians, I omit meat, double eggs and add extra vegetables. Low-carb diners enjoy my cauliflower rice version that carries flavors beautifully. For gluten-sensitive guests, tamari replaces soy sauce while ensuring chicken powder is certified gluten-free. Everyone enjoys this beloved dish regardless of restrictions.

Creating A Complete Moroccan Feast

To turn this into a memorable dinner party menu, I surround the lamb with complementary sides that enhance the Moroccan theme. Pearl couscous tossed with roasted vegetables, dried apricots, and fresh herbs makes a colorful bed for the sliced lamb. Small dishes of marinated olives, hummus drizzled with olive oil, and warmed flatbreads complete the spread. For a spectacular finish, serve store-bought baklava with mint tea – no one needs to know you didn't make the dessert yourself! This entire menu can be prepared largely in advance, allowing you to enjoy your guests' company.

Wine Pairing Suggestions

The robust spices in this lamb call for wines with enough character to stand up to the flavors without overwhelming the meat. A medium-bodied Syrah/Shiraz offers peppery notes that complement the spice rub beautifully. If you prefer white wine, a rich Viognier provides enough body and aromatic qualities to pair wonderfully. For non-alcoholic options, a pomegranate spritzer with mint leaves offers refreshing contrast to the warm spices. My personal favorite pairing is a Moroccan mint tea served alongside the meal – the sweet mint notes cut through the richness perfectly.

Make-Ahead Strategies For Entertaining

This dish lends itself beautifully to entertaining because much of it can be prepared in advance. The spice rub can be made days or even weeks ahead and stored in an airtight container. The lamb can be rubbed with spices up to 24 hours before cooking and refrigerated, which actually intensifies the flavor. The yogurt sauce can be prepared the morning of your gathering. When guests arrive, you'll only need to cook the lamb for 8 minutes and let it rest while you put finishing touches on your sides. This approach allows you to serve an impressive meal without being stuck in the kitchen.

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Best Slow Cooked Lamb Shawarma | cookingkeys.com

This Moroccan Lamb Backstrap has become my signature dish for gatherings where I want to impress without stressing. The combination of a premium cut, exotic but accessible flavors, and quick cooking time makes it perfect for both special occasions and elevated weeknight dinners. Even friends who typically shy away from lamb find themselves converted by the balanced spices and tender texture. There's something deeply satisfying about presenting such a beautiful, flavorful dish that required so little actual cooking time.

Moroccan Spiced Lamb Backstrap

Beautifully tender lamb backstrap rubbed with aromatic Moroccan spices and served with a cooling yogurt sauce - a quick yet impressive dish that's ready in under 30 minutes.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Moroccan

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Main Ingredients

01 2 x 250g/8oz lamb backstraps
02 1 tbsp extra virgin olive oil (for rubbing)
03 1 1/2 tbsp extra virgin olive oil (for cooking)

→ Moroccan Spice Mix (Ras el Hanout)

04 1 1/2 tsp cooking/kosher salt
05 3/4 tsp cumin powder
06 3/4 tsp ground ginger
07 3/4 tsp black pepper
08 1/2 tsp allspice powder
09 1/4 tsp cinnamon powder
10 1/4 tsp coriander powder
11 1/8 tsp clove powder

→ Yogurt Sauce (for serving)

12 3/4 cup Greek yoghurt
13 1 tbsp lemon juice
14 1 tbsp olive oil, plus extra for drizzling
15 1/4 tsp each salt and pepper
16 Pinch of sumac or paprika, optional garnish

Instructions

Step 01

Mix yogurt sauce ingredients in a small bowl. Refrigerate until required.

Step 02

Mix all the spices in a small bowl to create the Moroccan spice mix (ras el hanout).

Step 03

Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps - use it all! Set aside for 1 hour to marinate (if time permits, can skip).

Step 04

Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstraps for 4 minutes on each side, or until the core temperature is 59°C/138°F.

Step 05

Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. Serve with yogurt sauce!

Notes

  1. Lamb backstrap (also known as eye of loin or lamb loin) is a lean cut of meat, so cook gently and keep the inside pink, otherwise it will be dry.
  2. Remove silver skin from the backstrap, if it has it, using a small sharp knife.
  3. Smaller backstraps are more tender (from younger lamb) with more delicate flavor. Larger ones (300g/10oz+) are from older lambs (technically mutton), still very tender and excellent, also more economical.
  4. For the spice mix, you won't be left lacking if you are missing a spice (maybe even two). Make up for it by dialing up the ones you have.
  5. Leftovers will keep for 3 days in the refrigerator.

Tools You'll Need

  • Large skillet or frying pan
  • Small bowls for mixing spices and sauce
  • Meat thermometer (recommended)
  • Wire rack for resting (optional)
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (in yogurt sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 325
  • Total Fat: 21 g
  • Total Carbohydrate: 3 g
  • Protein: 31 g