Mechoul Marinated Lamb Backstraps Food

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.

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.

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.

PAN FRIED LAMB BACKSTRAPS WITH ROASTED POTATOES AND TOMATOES

Steps:

• Vegetables:.
• Preheat the oven to 200°C
• Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
• Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
• Lamb:.
• Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
• Pour the mixture over the lamb and mix well so the lamb is well coated.
• Heat a frying pan until very hot and add the lamb.
• Pan-fry for about 4 minutes on each side until the lamb is medium.
• Remove from the pan and rest while you make the sauce.
• Pour any fat from the pan, put it over high heat and add the wine.
• Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
• Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.

EASY MARINATED LAMB

Steps:

• Bone and clean all membrane and fat from lamb.
• This will yield 2 or 3 large chunks and 2-3 small ones depending on how clean you get the lamb,how large your leg is and if you bought the whole leg or just a section.
• (Save the bone and trimmings for stock, it makes a really awesome sauce).
• Marinate in dressing for at-least 4 hours, but preferably overnight.
• The straight dressing tends to be a bit sweet for some folks, so cut it with dry red wine and olive oil if desired.
• Grill or broil lamb on skewers until desired degree of doneness is reached.
• You can add some blanched onion, mushroom and tomato to the skewers if desired.
• Serve with rice and sumac.