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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb. Ingredients:
1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds) |
3 teaspoons cumin |
3 teaspoons sweet paprika |
4 garlic cloves, crushed |
1 teaspoon dried coriander |
2 teaspoons dried parsley |
3 teaspoons lemon juice |
2 teaspoons olive oil |
salt |
Directions:
1. Cut lamb backstraps into 2cm / 1 strips.
2. Place lamb and all marindade ingredients into a bowl and mix well using your hands.
3. Cover and refrigerate for one hour.
4. Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
5. Serve with a light salad and minted yoghurt. I used Yoghurt and Mint Sauce for the minted yoghurt.
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