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,
Quick and Easy,
Everyday,
Ingredients
Lamb
1 Quality Mark lamb backstrap
i
2 tbsp moroccan seasoning
a splash olive oil
Couscous
couscous, white wheat, cooked in water, not drained, no salt or fat added
chicken stock
i
1 tbsp moroccan seasoning
red capsicum
Roasted
feta
fresh mint
Tzatziki
1/2 cucumber
fresh mint
1 lemon
Zested
1 cup greek style yoghurt
Garnish
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
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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