Moroccan Lamb Backstrap
10 mins (prep 5, cooking 5)
10 ingredients
4-6 servings
Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.

Categories:  <-15-mins , beginner-cook , african , high-in... , quick , free-of... , equipment , low-carb , low-in... , low-sodium , moroccan , time-to-make , very-low-carbs , egg-free , easy , high-protein , main-dish , gluten-free , lactose-free , barbecue , grilling ,
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Serving Size (265.59 g)
Servings 4
Amount per Serving
Calories 746.22 Calories from Fat 556.56
% Daily Value *
Total Fat 61.84g 380.57%
Saturated Fat 25.88g 517.53%
Trans Fat 0.0g %
Cholesterol 182.5mg 243.33%
Sodium 154.87mg 25.81%
Total Carbohydrate 2.93g 3.9%
Dietary Fiber 0.5 g 7.95%
Sugars 0.22 g %
Protein 42.29g 338.31%
Vitamin A 130.59IU% Vitamin C 2.98mg%
Calcium 80.92mg% Iron 6.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet paprika, dried, dried parsley