Marinated Lamb Backstrap

Cuisine: Moroccan

Beautifully tender lamb with spices that smell amazing as its being cooked.

Ingredients

1kg lamb backstrap, cut into 2 cm thick strips

Marinade

1 tbsp cumin 

1 tbsp sweet paprika

Salt 

2 tbsp chopped garlic

1 tbsp coriander leaves, chopped

1 tbsp continental parsley, chopped 

1 tbsp lemon juice 

Good drizzle of olive oil

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Preparation

Put lamb into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.

Serve with minted yoghurt