Moroccan lamb backstrap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lamb backstrap seasoned with Ras el Hanout spice blend and cooked until pink and juicy. Serve on couscous or a pearl couscous salad for a bold, earthy Mediterranean dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 x 250g/8oz lamb backstraps ((Note 1))
- 1 tbsp extra virgin olive oil ((rubbing))
- 1 1/2 tbsp extra virgin olive oil ((cooking))
- 1 1/2 tsp cooking/kosher salt
- 3/4 tsp cumin powder
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
- 3/4 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (, plus extra swish for drizzling)
- 1/4 tsp each salt and pepper
- Pinch of sumac or paprika (, optional garnish)
- Pearl couscous salad ((pictured in post))
- Classic couscous
- More side suggestions in post
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2044mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 122mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.