Damo’s Dish is proudly supported by Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

This week on Damo's Dish - Damo whips up Moroccan Lamb Backstrap. Check out the recipe HERE via Recipe Tin Eats or below.

Moroccan lamb backstrapIngredients

Cups

Metric

MOROCCAN SPICE MIX (RAS EL HANOUT, NOTE 2):

YOGURT SAUCE (FOR SERVING):

Instruction

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!

Recipe Notes:

1. Lamb backstrap – Also known as eye of loin or lamb loin. Lean cut of meat, so need to cook gently and keep the inside pink else it will be dry. Remove silver skin, if it has it, using a small sharp knife. Smaller is more tender (younger lamb) with more delicate flavour. Larger (say 300g/10oz+) is from older lambs (technically mutton), still very tender and excellent, also more economical.

2. Spices – You won’t be left lacking if you are missing a spice (maybe even two). Make up for it by dialling up the ones you have.

3. Leftovers will keep for 3 days in the fridge.

4. Nutrition is for 4 servings and assumes all the yogurt sauce is consumed which it may not be. I just never like to run out of sauce!