Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Lamb Backstrap with Chermoula
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
1
Blend coriander, parsley, garlic, cumin, paprika, cayenne, olive oil and lemon juice for chermoula.
2
Coat lamb in chermoula. Marinate 2 hours.
3
Grill over high heat 3 minutes per side for medium-rare.
4
Rest 5 minutes.
5
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
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
