Moroccan Lamb

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large lemon, juice of
• 1 large lemon, zest of
• 3 tablespoons olive oil
• 3 garlic cloves, sliced
• 2 teaspoons ras el hanout spice mix
• 4 lamb fillets, trimmed (about 500g total weight)
• 1 cup flat leaf parsley
• 20 mint leaves, roughly chopped
• 20 leaves fresh oregano
• 2 vine-ripened tomatoes, roughly chopped

Recipe

• 1 mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
• 2 add the lamb back-straps, cover and refrigerate 3 hours or over night.
• 3 remove the lamb from the marinade and seal in a pan over high heat.
• 4 cook to your liking medium/medium rare is best; allow to rest for a few minutes.
• 5 toss the fresh herbs and tomatoes together and divide between 4 plates.
• 6 slice the lamb on the diagonal across the grain and arrange over the salads.