Moroccan Lamb Fillet (backstrap)

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 -3 lamb fillets (backstrap)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3 garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon sugar
• 1/2 teaspoon harissa
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

Recipe

• 1 combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. marinade several hours in the fridge.
• 2 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.).
• 3 remove lamb from heat and allow to rest 5 min's, slice thickly and serve.
• 4 serve lamb over couscous with a mint yogurt sauce.