Moroccan Lamb Backstrap (Print Version)

# Ingredients:

→ Lamb

01 - 2 x 250g lamb backstraps
02 - 1 tbsp extra virgin olive oil (for rubbing)
03 - 1 1/2 tbsp extra virgin olive oil (for cooking)

→ Moroccan Spice Mix

04 - 1 1/2 tsp kosher salt
05 - 3/4 tsp cumin powder
06 - 3/4 tsp ground ginger
07 - 3/4 tsp black pepper
08 - 1/2 tsp allspice powder
09 - 1/4 tsp cinnamon powder
10 - 1/4 tsp coriander powder
11 - 1/8 tsp clove powder

→ Yogurt Sauce

12 - 3/4 cup Greek yoghurt
13 - 1 tbsp lemon juice
14 - 1 tbsp olive oil
15 - 1/4 tsp salt
16 - 1/4 tsp pepper
17 - Pinch of sumac (optional)

# Instructions:

01 - Stir together yoghurt, lemon juice, olive oil, salt, and pepper. Chill until needed.
02 - Combine salt, cumin, ginger, pepper, allspice, cinnamon, coriander, and clove in a small bowl.
03 - Pat backstraps dry, rub with 1 tbsp olive oil, then coat all over with the spice mix. Let sit 1 hour if you can.
04 - Heat 1 1/2 tbsp olive oil in a skillet on medium-high. Cook backstraps 4 minutes per side until 138°F inside.
05 - Rest lamb on a rack for 3 minutes, slice into 1/4-inch pieces, and serve with yogurt sauce.

# Notes:

01 - Lamb backstrap is lean—keep it pink for juiciness.
02 - Missing a spice? Boost the others to make up for it.
03 - Great on BBQ too, same cook time.

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