This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below.

Ingredients

2-3 Lamb fillets (backstrap)
1 Teaspoon ground cumin
1 Teaspoon paprika
3 Cloves garlic, crushed
1 Teaspoon ground coriander
1 Teaspoon dried parsley flakes
1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1 Teaspoon sugar
1/2 Teaspoon Harissa paste
2 Tablespoons lemon juice
2 Tablespoons olive oil

Method

1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.

2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min’s a side to get a nice pink center.)

3. Remove lamb from heat and allow to rest 5 Min’s, slice thickly and serve.

Serve lamb over couscous with a mint yogurt sauce.

All photos taken by me unless otherwise stated.