Moroccan lamb backstrap

Name: Tali belakang domba Maroko
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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

Recipe video above. Love lamb backstrap - beautifully tender with a relatively mild lamb flavour. Pairs 100% perfectly with a bold, earthy Moroccan Ras el hanout spice blend. Cook this lean, delicate meat gently - keep it blushing pink for optimum juiciness!Serve on a bed of Pearl couscous salad or

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 5.0 (31) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

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

Steps

Yogurt sauce - Mix ingredients. Refrigerate until required.
Moroccan spice mix - Mix the spices in a small bowl.
Coat backstrap - Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps - use it all! Set aside for 1 hour to marinate (if time permits, can skip).
Cook - Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstops for 4 minutes on each side, or until the core temperature is 59°C/138°F.
Rest - Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. Serve with yogurt sauce!

Nutrition Facts (per serving)

325 kkal

Protein 31g (56%)

Carbs 3g (5%)

Fat 21g (39%)

Macronutrients

Calories32516% DV

Protein31g62% DV

Carbs3g1% DV

Fat21g32% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 757

Per Serving Rp 189/serving

🏠 Save ~Rp 1.514 compared to buying!

📋 Price Breakdown (32% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
x 250g/8oz lamb backstraps	2	-	-
extra virgin olive oil	1 tbsp	-	-
extra virgin olive oil	0.5 tbsp	-	-
cooking/kosher salt	0.5 tsp	-	-
cumin powder	0.75 tsp	Rp 70.000/kg	Rp 263
ground ginger	0.75 tsp	-	-
black pepper	0.75 tsp	-	-
allspice powder	0.5 tsp	Rp 8.000/100g	Rp 200
cinnamon powder	0.25 tsp	Rp 8.000/100g	Rp 100
coriander powder	0.25 tsp	Rp 8.000/100g	Rp 100
clove powder	0.125 tsp	Rp 8.000/100g	Rp 50
Greek yoghurt	0.75 cup	-	-
lemon juice	1 tbsp	-	-
olive oil	1 tbsp	-	-
each salt and pepper	0.25 tsp	Rp 35.000/kg	Rp 44
Pinch of sumac or paprika	-	-	-
Pearl couscous salad	-	-	-
Classic couscous	-	-	-
More side suggestions in post	-	-	-