Moroccan Spiced Lamb Backstrap (Print Version)

# 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:

01 - Mix yogurt sauce ingredients in a small bowl. Refrigerate until required.
02 - Mix all the spices in a small bowl to create the Moroccan spice mix (ras el hanout).
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).
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.
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:

01 - 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.
02 - Remove silver skin from the backstrap, if it has it, using a small sharp knife.
03 - 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.
04 - 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.
05 - Leftovers will keep for 3 days in the refrigerator.

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