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