Ingredients for Moroccan Lamb
- Lemon
- Lemon, Zest Of
- 2 tablespoons olive oil + 1 tablespoon olive oil for searing
- Garlic Cloves
- Ras El Hanout Spice Mix
- Lamb Fillets
- Flat Leaf Parsley
- Mint Leaves
- Fresh Oregano
- 1/2 cup chopped tomatoes
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How to Make Moroccan Lamb
- In a ceramic or glass bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon lemon zest, 2 tablespoons olive oil, 2 cloves minced garlic, and 1 tablespoon Ras el Hanout spice mix.
- Add 1 lb lamb back straps to the marinade. Cover and refrigerate for at least 3 hours, or preferably overnight for maximum flavor.
- Remove the lamb from the marinade and pat dry with paper towels. Season with salt and pepper.
- Heat 1 tablespoon olive oil in an oven-safe skillet over high heat. Sear the lamb for 2-3 minutes per side, until nicely browned.
- Transfer the skillet to a preheated oven at 375°F (190°C). Cook to your desired doneness (medium-rare is recommended) – approximately 8-10 minutes for medium-rare.
- Remove from oven and let the lamb rest for 5-10 minutes before slicing.
- While the lamb rests, toss 1 cup chopped fresh herbs (such as cilantro and parsley) with 1/2 cup chopped tomatoes. Divide between 4 plates.
- Slice the lamb on the diagonal across the grain and arrange over the herb and tomato salad. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
7g
Carbs
2g
