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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,

Easy,

Everyday,

Ingredients

Lamb

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1 Quality Mark lamb backstraps

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2 tbsp Moroccan seasoning

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a splash olive oil

Couscous

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300g couscous

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chicken stock powder

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1 tbsp Moroccan seasoning

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1 red capsicum

roasted, skin removed

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150g feta

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a small handful of fresh mint leaves

Tzatziki

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1/2 cucumber

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a small handful of fresh mint leaves

finely chopped

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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

lightly toasted

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2 tbsp pumpkin seeds

lightly toasted

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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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