Marinated Lamb Backstrap Bbq Food

MOROCCAN LAMB FILLET (BACKSTRAP)

Steps:

• Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
• Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
• Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
• Serve lamb over couscous with a mint yogurt sauce.

MECHOUL - MARINATED LAMB BACKSTRAPS

Steps:

• Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
• Refrigerate for at least 1 hour.
• Grill to medium rare on the bbq.
• Don't forget the minted yogurt.

MARINATED LAMB BACKSTRAP BBQ

Steps:

• Combine the marinade ingredients together in a large, non-reactive bowl. Add the lamb backstraps, and mix well to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Prepare the cucumber yogurt just before cooking the lamb. Combine yogurt, cucumber, mint, lemon juice, and salt together in a small bowl. Stir well, and set aside.
• Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides until medium rare - about 8 to 10 minutes.
• Transfer lamb to a plate and cover loosely with foil for 5 minutes. After this time slice the lamb diagonally and then serve with cucumber yogurt and two lemon wedges.

MOROCCAN LAMB BACKSTRAP

Steps:

• Cut lamb backstraps into 2cm / 1" strips.
• Place lamb and all marindade ingredients into a bowl and mix well using your hands.
• Cover and refrigerate for one hour.
• Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
• Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.