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!
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!
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!!!
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! 😂
Ingredients for Moroccan lamb backstrap
You need….drumroll please… lamb backstrap to make this dish!! Ha ha, sorry, couldn’t resist. 😂
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!
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!
Mix the Moroccan spice mix ingredients together.
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!
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.
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!
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:
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
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Moroccan lamb backstrap
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:
Nutrition Information:
Life of Dozer
Careful, Dozer. I am pretty sure that camera is worth more than your 2023 treat budget……
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
AWESOME!!!! Your son has excellent taste 😇 Kudos to the chef!!! N x
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 .
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
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?
That’s actually not too bad for Coles!! It’s usually more expensive here 🙂 Glad you enjoyed to Cheryl! N x
This looks perfect for Australia Day or anyday. I would love some right now.Thanks Nagi. Saving this recipe for a special occasion.
YES!!! I hope you get a chance to try it Pauline. That spice rub is something else!!! N xx
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.
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.
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 😂
Beautiful dish to make for the family, backstrap, Couscous salad and the dip goes so well together. Will definitely make again. 5 stars
Love hearing that, thanks Erling! So glad you enjoyed it – N xx
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!
Lamb fillet or eye of loin? Long skinny cut of meat, very tender.
Lamb backstrap – had to google that one. Live & Learn. I’ll make this for my next dinner party for lamb lovers. Looks delicious! Thanks
Hi Nagi, will make this. Made your pearl cous cous salad so will make this to go with it. I will not unfortunately be using lamb loin (backstrap) 1 would cost a fortune 2 you would need a mortgage in England. I will be using lamb neck fillet which is like cooking octopus. Very slow or very fast. Very fast for this to medium rare. Thanks for two good recipes. Cheers,
John, it is not that bad a price in the UK. you can buy Scotch Lamb Loin Fillets (2 x 225g) for £15 which is cheaper then backstrap at £21!
Hi Stuart. Thanks for your answer. I did reply. This is the second one. !st one seems to have disappeared. I will check out your info….thanks.
Thanks Stuart. Will check that out.
With inflation and the price of meat today. I think your recipes are great but can you also substitute lesser $ cuts as well., as a leg of lamb at present is $12 per kilo not $30 kilo for backstrap. I am sure many of your fans have a family to feed or on a budget.
Hi Diane, there are a number of lamb leg recipes in the site. I understand your point, but there are options here, so choose what works for you and your family.
Yum Nagi! Love Middle Eastern flavours. I do a slow roasted lamb shoulder (Mechoui), and a Persian pearl barley and mandarin salad (taste.com.au) – I think the salad would be great with this 😁
Going to cook meat like this… then make this into a yiros!!
I don’t think I’ve ever seen lamb backstrap at any of the stores I usually frequent–is there another cut that could be substituted? Love the site!
I can not say… which one to I love better… Dozer or you and your wonderful recipes… I guess both will have to do…
Looks fantastic. Happy birthday Dozer. xxxxx
Nagi, I love your work and am a diehard fan but promoting Invasion Day isn’t really great. This could have been advertised just for a hot, sunny summer’s day.
Oh for goodness sake!
Nagi would have to be one of the most generous spirited, kindest people on earth.
All her wonderful recipes are free -world wide!
This is NOT the forum to voice your hurtful opinion.
It is Australia Day and that’s the end of it! Get a grip on reality and stop your nasty sentiment!
Dear SD, you always have a choice, you know. Like using a different website….
You need a history lesson or two, SD. It’s a day of celebration for a nation, the whole nation, not to be belittled by your divisive ideology.
On the contrary, this multi cultural, fusion recipe is exactly what this beautiful nation is all about.
Australia Day is 48 hours away – what have your political views have to whatsoever do with a Moroccan lamb recipe? Fair go!!! Don’t shame us in front of the whole world !!!
Ah yeah, after celebrating genocide, stopping refugees from accessing basic human rights and an absolute embarrassment of an ex prime minister in the last year, it’s SD’s comment that’s shaming us.
Could a pork fillet be used?
While reading this recipe, I was thinking, “I could use pork fillet, or even chicken in this!” I would definitely try it with these meats. I invariably make a recipe and not use the meat/protein specified. 🙂
HI Kerry! Absolutely beautiful with chicken and pork. 🙂 It’s actually the same spice mix I use for chicken tagine! N x
Nagi – thank you truly! My favourite part of my favourite meat cooked in my favourite way! For over half a century . . . and, as you know, I live very close to you in Australia! I LOVE your ras el hanout recipe because I have a tendency to buy mine and I should not. For all the readers coming after me this is NOT a spicy dish – there are no chillies floating about (not that I mind them1 ) – there is just this glorious ‘other’ taste . . . oh, please try! Meanwhile – quite a few dozen friends in Morocco will soon have Nagi’s latest offering – hugs, kid !!!!
YES… this is the type of food I want to see more of – Middle East and Africa. (Both the lamb and salad)