Barbecued Moroccan Lamb Fillet
Easy Moroccan lamb for the BBQ
2 - 4
Serves
20 mins
Prep Time
10 mins
Cook Time
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,
Easy,
Everyday,
Ingredients
Lamb
1 Quality Mark lamb backstraps
i
2 tbsp Moroccan seasoning
a splash olive oil
Couscous
300g couscous
chicken stock powder
i
1 tbsp Moroccan seasoning
1 red capsicum
roasted, skin removed
150g feta
a small handful of fresh mint leaves
Tzatziki
1/2 cucumber
a small handful of fresh mint leaves
finely chopped
1 lemon
Zested
1 cup Greek style yoghurt
Garnish
2 tbsp sunflower seeds
lightly toasted
2 tbsp pumpkin seeds
lightly toasted
fresh coriander leaves
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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