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Barbecued Moroccan Lamb Fillet

Easy Moroccan lamb for the BBQ

2 - 4

Serves

20 mins

Prep Time

10 mins

Cook Time

Scott Buckler

Recipe author

Scott Buckler

Spice up your BBQ by serving this barbecued Moroccan lamb fillet (back strap) with roasted red pepper, feta and mint couscous, tzatziki and topped with toasted seeds and micro coriander.

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Lamb,

Dinner,

Quick and Easy,

Everyday,

Ingredients

Lamb

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1 Quality Mark lamb backstrap

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2 tbsp moroccan seasoning

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a splash olive oil

Couscous

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couscous, white wheat, cooked in water, not drained, no salt or fat added

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chicken stock

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1 tbsp moroccan seasoning

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red capsicum

Roasted

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feta

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fresh mint

Tzatziki

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1/2 cucumber

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fresh mint

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1 lemon

Zested

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1 cup greek style yoghurt

Garnish

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2 tbsp sunflower seeds

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2 tbsp pumpkin seeds

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fresh coriander

For garnish

Method

For the lamb backstrap

For the couscous

For the tzatziki

To serve

1

Marinate the lamb backstrap with 2 tbsp of the Moroccan seasoning and a splash of oil and heat the BBQ.

2

Place your lamb on the BBQ and cook to your liking aiming for a nice caramelised colour on each side. For medium rare the lamb should feel soft and have a springiness to it when you touch it with your finger.

3

Rest the lamb to relax the meat to allow for a more tender eating experience.

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