Lamb Backstrap with Chermoula

Name: Lamb Backstrap with Chermoula
Prep time: 2 h
Cook time: 6 min
Total time: 2 h 6 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 lamb backstraps; 1 cup fresh coriander; 1/2 cup fresh flat-leaf parsley; 4 cloves garlic; 2 tsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne; 4 tbsp olive oil; 2 tbsp lemon juice; salt to taste; couscous or flatbread to serve

Tender Australian lamb backstrap, marinated in Moroccan-inspired chermoula and grilled until charred and juicy.

Total time

126 min

Prep

120 min

Cook

6 min

Difficulty

medium

Cuisine

Australian

Ingredients

4lamb backstraps

1 cupfresh coriander

1/2 cupfresh flat-leaf parsley

4 clovesgarlic

2 tspcumin

1 tspsmoked paprika

1/2 tspcayenne

4 tbspolive oil

2 tbsplemon juice

saltto taste

couscous or flatbreadto serve

Instructions

Blend coriander, parsley, garlic, cumin, paprika, cayenne, olive oil and lemon juice for chermoula.

Coat lamb in chermoula. Marinate 2 hours.

Grill over high heat 3 minutes per side for medium-rare.

Rest 5 minutes.

Serve with couscous or flatbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

158

Protein

2.7g

Fat

14.6g

Carbs

6.6g

Fiber

3.2g

Sodium

47mg

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