• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Lamb Recipes

Moroccan lamb backstrap

By:Nagi
Published:24 Jan '23Updated:21 Aug '23
54 Comments
Recipe v Video v Dozer v

Lamb backstrap is a cut that’s prized for its tenderness and delicate lamb flavour. You’ll fall in love with the flavourful Moroccan spice rub we’re using today. It’s the perfect match with backstrap!

Fork picking up a slice of Moroccan lamb backstrap with yogurt sauce

Moroccan lamb backstrap

This platter of food you see in this post is my idea of a perfect meal for sharing with family and friends for special occasions.

It’s a bit special, being that lamb backstrap is a tender, lean cut with delicate lamb flavour.

It tastes exotic and sounds exotic (“it’s a ras el hanout spice mix, darling!”). But it’s made with spices I always have.

It’s quick to cook. 4 minutes on each side.

And it looks so inviting when you slice it up then pile it all on a platter on a colourful bed of pearl couscous or traditional couscous!

Platter of Moroccan lamb backstrap with pearl couscous salad

So if all of this – or some of this – sounds great to you too, I think I’ve got something pretty special for you today. I could eat this all summer long. That Moroccan spice rub with the lamb is just out of this world!!!

Rasa el hanout for Moroccan Chicken Tagine
Ras el hanout Moroccan spice mix
2 cooked Moroccan lamb backstraps
Grill this on your BBQ. It’s exceptional!

You’ll see me cook this on the stove in the recipe video below. I would’ve preferred to BBQ it. But it was raining on video day. So stove it was.

I know, I know, your heart is bleeding for me, having to settle for stove-cooked Moroccan lamb backstrap for lunch! 😂

Dipping Moroccan lamb backstrap in yogurt sauce
The cooling, slightly tangy lemon yogurt sauce is so, so good with this lamb.

Ingredients for Moroccan lamb backstrap

You need….drumroll please… lamb backstrap to make this dish!! Ha ha, sorry, couldn’t resist. 😂

Ingredients in Moroccan lamb backstrap

Lamb backstrap is also known as eye of loin. It’s a lean cut of meat that is very tender with a delicate lamb flavour. It’s the lamb equivalent of beef tenderloin and pork tenderloin (recipe here!).

Along with lamb cutlets and lamb rack, it’s one of the premium cuts of lamb though of these three, lamb backstrap is usually the best value. Also, at times you will find it at discounted prices here in Sydney. For example, at the time of writing it is on special for A$30/kg at Harris Farms (US$10/lb / £17/kg).

Moroccan spice mix – Ras el hanout

The spice mix used in this Morrocan lamb backstrap is ras el hanout, a spice blend common in North Africa used in many dishes such as chicken tagine and vegetable tagine. And it’s exceptionally great with lamb!

You can buy pre-made blends but homemade is so much better because the balance of flavours can be unpredictable from brand to brand with cheaper ones just downright wrong!

Here’s what you need – pantry staples!

Ingredients in Moroccan lamb backstrap

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!


How to cook lamb backstrap

Take care to cook gently to ensure you don’t take the lamb past medium rare. It’s a lean cut of meat, so if you do overcook it, it will be dry and tough. Blushing pink is what you want for juicy and tender!

How to make Moroccan lamb backstrap
  1. Mix the Moroccan spice mix ingredients together.

  2. Coat backstrap – Rub the backstrap with olive oil then sprinkle with the spice mix. If time permits, marinate for 1 hour to allow the spice flavours to penetrate the meat slightly. If you don’t have time, that’s fine, just cook straight away. The spice mix has so much flavour in it, you’ll still get a good hit with each mouthful!

  3. Cook the lamb for 4 minutes on each side over medium high on the stove or BBQ, or until the core temperature is 59°C/138°F for perfect blushing pink medium rare. This is the internal temperature at which the lamb will be at its juiciest. Because it’s a lean cut, the more you cook it beyond this temperature, the less juicy the meat will be.

  4. Rest the lamb for 3 minutes on a rack. This step is important because it allows the juices to redistribute throughout the fibres of the meat so it will stay in the lamb when you cut it, and eventually end up where you want it – in your mouth. If you skip resting, the meat juices just run out onto the plate when you slice the meat, instead of staying in the meat fibres, so the meat is less juicy to eat.

    Rack? You can just plonk the backstrap on a plate, but a rack is better because it prevents the underside sweating and getting wet which means losing some of the spice crust.

    Serving – Once rested, slice the lamb into 0.75 – 1 cm / 1/4 – 1/3″ thick slices. Then serve with the yogurt sauce on the side!

Close up of slices of Moroccan lamb backstrap

What to serve with Moroccan lamb backstrap

The lamb is pictured in this post on a pile of pearl couscous salad which I shared on the weekend with the intention of suggesting it for this lamb. It’s filled with bright flavours from a lemon dressing and a handful of coriander/cilantro and dill. I describe it as Mediterranean flavours but it could just as easily be described as a Middle Eastern salad which can have a similar fresh flavour profile.

Here are a few more sides that I think will go especially well with this lamb:

Bowl of Couscous with fruit and nuts
Couscous
This may very well be the best chickpea salad you ever have in your life. Thank you Yotam Ottolenghi. recipetineats.com
Middle Eastern Chickpea Salad
Shredded Red Cabbage, Carrot and Mint Salad
Close up of Yotam Ottolenghi's Green Bean Salad
Ottolenghi’s Green Bean Salad
A classic Greek Salad with plump olives and a beautiful homemade Greek Salad Dressing. www.recipetineats.com
Greek Salad
Middle Eastern Roasted Vegetables with Tahini Sauce {Vegan} - great way to use up leftover veggies, insanely simple, ridiculously tasty. Especially love the sauce!
Middle Eastern Roasted Vegetables with Tahini Drizzle
Drizzling tahini sauce over roasted broccolini
Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)
Can't-Stop-Eating-It Lentil Salad! Secret: Cook lentils in a simple flavoured broth or marinated canned lentils. recipetineats.com
Sexy Lentil Salad
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

I’d love to know if you have other ideas for what to serve with this lamb backstrap! I feel like there’s so many possibilities and it would be great to get some inspiration. 🙂 – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Fork picking up a slice of Moroccan lamb backstrap with yogurt sauce

Moroccan lamb backstrap

Author: Nagi
Prep: 10 minutes mins
Cook: 10 minutes mins
Marinating & resting time:: 1 hour hr 3 minutes mins
Main
Middle Eastern, Moroccan
5 from 15 votes
Servings4
Tap or hover to scale
Print
Recipe video above. Love lamb backstrap – beautifully tender with a relatively mild lamb flavour. Pairs 100% perfectly with a bold, earthy Moroccan Ras el hanout spice blend. Cook this lean, delicate meat gently – keep it blushing pink for optimum juiciness!
Serve on a bed of Pearl couscous salad or traditional couscous for a fabulous share platter. Cook on the stove or BBQ on warm summer days!

Ingredients

  • 2 x 250g/8oz lamb backstraps (Note 1)
  • 1 tbsp extra virgin olive oil (rubbing)
  • 1 1/2 tbsp extra virgin olive oil (cooking)

Moroccan spice mix (ras el hanout, Note 2):

  • 1 1/2 tsp cooking/kosher salt
  • 3/4 tsp cumin powder
  • 3/4 tsp ground ginger
  • 3/4 tsp black pepper
  • 1/2 tsp allspice powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp coriander powder
  • 1/8 tsp clove powder

Yogurt sauce (for serving):

  • 3/4 cup Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil , plus extra swish for drizzling
  • 1/4 tsp each salt and pepper
  • Pinch of sumac or paprika , optional garnish

Sides (optional):

  • Pearl couscous salad (pictured in post)
  • Classic couscous
  • More side suggestions in post

Instructions

  • 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! 🙂

Nutrition Information:

Calories: 325cal (16%)Carbohydrates: 3g (1%)Protein: 31g (62%)Fat: 21g (32%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mg (28%)Sodium: 1121mg (49%)Potassium: 369mg (11%)Fiber: 0.3g (1%)Sugar: 2g (2%)Vitamin A: 32IU (1%)Vitamin C: 2mg (2%)Calcium: 74mg (7%)Iron: 3mg (17%)
Keywords: lamb backstrap, lamb loin
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Careful, Dozer. I am pretty sure that camera is worth more than your 2023 treat budget……

Previous Post
Pearl Couscous Salad
Next Post
Chorizo chickpea stew (quick!)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Lamb souvlaki skewers

Lamb Souvlaki

Bowl of couscous with Lamb Tagine

Lamb Tagine

Moroccan stuffed eggplant - spiced beef or lamb - fresh out of the oven

Easy Moroccan Stuffed Eggplant (beef or lamb)

More Lamb Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




54 Comments

  1. Jacklyn says

    December 3, 2023 at 6:42 pm

    5 stars
    Easy and delicious! Thank you Nagi, my whole family loved it and so many spices, such a healthy dish!

    Reply
  2. Phelicia says

    October 25, 2023 at 7:14 pm

    5 stars
    Loved it! Had it with the Pearl Couscous salad, the yogurt and bought garlic naan. Thought I could cook this portion for 2 meals but majority gone in 1 meal!

    Reply
  3. Jane says

    October 9, 2023 at 10:10 am

    5 stars
    Loved it! Served it (and the yoghurt) with coconut rice and a side salad of cucumber, tomotoes, feta and olives

    Reply
  4. Adeline says

    August 22, 2023 at 2:33 pm

    This looks incredible!!!! My least favorite part of living in rural Wisconsin is not being able to get my hands on a variety of different lamb cuts 😢. Maybe when the kids are older I can do 2 hour drives to the cities for recipe ingredients lol. And I LOOOVVVEEEE Dozer, he’s such a sweet baby! I want to give him pets and kisses(my fur babies would be jealous but I think they can live with it because they get phenomenal leftovers thanks to you !) you’re a constant inspiration!

    Reply
  5. Fi says

    June 4, 2023 at 8:28 pm

    5 stars
    This was just delicious. The spice rub was perfect and the pearl cous cous salad is a must! Just loved this Nagi! Thank you!! xx

    Reply
  6. Kim says

    May 9, 2023 at 5:07 pm

    5 stars
    I have all the required spices in my pantry but it had never occurred to me that they could be combined in this way. It turned out beautifully, not one spice overpowering the other. I served it with the yoghurt sauce and pearl couscous. It was totally a new experience. Thank you for another lovely recipe.

    Reply
  7. Kaitlyn says

    February 3, 2023 at 9:11 pm

    5 stars
    The lamb turned out beautifully, so tender and so much flavour. Went so well with the the pearl cous cous salad as well. Thanks for always having such consistently great recipes

    Reply
  8. Margie says

    January 31, 2023 at 9:23 am

    5 stars
    Oooooooh this!!!!!
    Made it with lamb back strap and the team LOVED IT! That yoghurt sauce is divine too ❤️
    Made a big jar full of the Ras El Hanout spice mix ‘cos I just knew it would come in handy.
    Used it on a stack of chicken thighs last night: marinated them in a Pyrex tray and threw them straight in the oven (20 mins covered, 5 + 5 mins uncovered with basting in between). Heaven!!

    Reply
  9. Bernice says

    January 29, 2023 at 2:37 pm

    5 stars
    Loved it. Made it with fillet steak as couldn’t get any lamb. Great success. Only query . Most of the wonderful spice mix was left in the frying pan!
    Does this mean the pan was too hot? Still had permeated the meat though!

    Reply
  10. Michael Kregor says

    January 28, 2023 at 5:27 pm

    5 stars
    Thanks Nagi, I couldn’t find lamb back straps so used lamb leg steaks (with fat cut off), cooked rare and with that spice rub -wonderful! Paired with pearl couscous salad – sublime!

    Reply
  11. Tanya Stacey says

    January 27, 2023 at 11:19 pm

    5 stars
    OMG Nagi, I made this tonight along with the Pearl Couscous Salad. I just can’t tell you how much everyone loved it. I haven’t had lamb backstraps for ages and wow, have I missed them.
    The rub on this lamb is divine and when it said to marinate for an hour I thought bugger, I’ve left my run too late, but it was the perfect time as it took me that long to make the yoghurt sauce and the couscous salad. Perfection on a plate and I wish I had photographed it.
    My family commented “Nagi never fails you!’. Thanks for making me look like a wizz in the kitchen. xx

    Reply
  12. Kaye Vella says

    January 27, 2023 at 2:05 pm

    5 stars
    I made this yesterday with lamb and also did some chicken thigh fillets as well. Well there was nothing left!
    Even my 5 year old grandson ate heaps. I made the Pearl Couscous to go with it and it was winner winner all the way! Thank you 🙂

    Reply
    • Nagi says

      January 28, 2023 at 9:10 am

      AWESOME!! I love hearing that – especially that you made the couscous salad too! N xx

      Reply
  13. Bernard says

    January 26, 2023 at 10:26 pm

    Long-time stalker/cooker using your fantastic recipes. Cooked this today for Australia Day and the family absolutely loved the lamb with the pearl couscous salad, This may become an Australia Day tradition in our household. Thank you for your fantastic recipes.and love your cookbook.

    Reply
    • Nagi says

      January 28, 2023 at 9:11 am

      YES! So glad you enjoyed it Bernard, thank you for sharing your feedback! N x

      Reply
  14. Martin Quinn says

    January 26, 2023 at 9:20 pm

    5 stars
    Made this as my Australia Day lamb dish, with the pearl couscous. Incredibly tender and flavoursome. My 16 year old son stated it was the best lamb dish I’d ever cooked and I’ve half a mind to agree. Thanks Nagi. You have rapidly become my go to for recipe inspirations

    Reply
    • Nagi says

      January 28, 2023 at 9:11 am

      AWESOME!!!! Your son has excellent taste 😇 Kudos to the chef!!! N x

      Reply
  15. Cheryl Evans says

    January 26, 2023 at 7:30 am

    5 stars
    Made this yesterday, so delicious, the lamb was melt in the mouth tender and the lemon yoghurt dressing was the perfect accompaniment. The couscous salad was very tasty too. Thank you Nagi .

    Reply
    • Nagi says

      January 26, 2023 at 11:56 am

      You did?? CHERYL!!! I’m so pleased to hear you enjoyed it 🙂 I know it’s a special treat being that backstrap is a bit pricey but it’s so worth it for special occasions!!! THANK YOU for sharing your feedback! N xxxx

      Reply
      • Cheryl Evans says

        January 26, 2023 at 3:48 pm

        HiNagi, I bought the lamb back straps from Coles at Palm Beach Qld, $11 and 12 each, so not too pricey . So quick and easy to cook, have passed your recipe on to family and friends. Perhaps need this one in your next book?

        Reply
        • Nagi says

          January 28, 2023 at 9:11 am

          That’s actually not too bad for Coles!! It’s usually more expensive here 🙂 Glad you enjoyed to Cheryl! N x

          Reply
  16. Pauline says

    January 25, 2023 at 1:54 pm

    This looks perfect for Australia Day or anyday. I would love some right now.Thanks Nagi. Saving this recipe for a special occasion.

    Reply
    • Nagi says

      January 26, 2023 at 11:56 am

      YES!!! I hope you get a chance to try it Pauline. That spice rub is something else!!! N xx

      Reply
  17. Susan says

    January 25, 2023 at 12:18 pm

    Can I say this: we are now starting to put political views into a cooking forum! While I respect there are issues to address, please keep your opinions out of a blog that is meant for the sharing and the joy of recipes. I don’t know Nagi, though I follow her blog, so this is an independent statement.

    Reply
  18. Maggie B. says

    January 25, 2023 at 9:18 am

    I just want to say how much I love Dozer. He makes me smile every time. Hugs and kisses for him. I love you and the recipes, too, but Dozer is my boy.

    Reply
    • Nagi says

      January 26, 2023 at 11:58 am

      He ain’t so bad 🙂 He gets LOTS of hugs and kisses from me, and I’ve gladly passed yours on!! PS Secretly I love it when people tell me they skip my recipes just to see what Dozer is up to 😂

      Reply
      • Erling says

        January 27, 2023 at 1:10 am

        5 stars
        Beautiful dish to make for the family, backstrap, Couscous salad and the dip goes so well together. Will definitely make again. 5 stars

        Reply
        • Nagi says

          January 28, 2023 at 9:10 am

          Love hearing that, thanks Erling! So glad you enjoyed it – N xx

          Reply
  19. Gail says

    January 25, 2023 at 5:16 am

    I’ve never heard of lamb backstrap. Is it available in Canada? And does anyone know if it’s very expensive here? I would love to make this!

    Reply
    • Rebecca says

      January 25, 2023 at 10:17 am

      Lamb fillet or eye of loin? Long skinny cut of meat, very tender.

      Reply
  20. Lyn says

    January 25, 2023 at 1:14 am

    Lamb backstrap – had to google that one. Live & Learn. I’ll make this for my next dinner party for lamb lovers. Looks delicious! Thanks

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!