Moroccan Lamb Fillet (Backstrap)
18 mins (prep 8, cooking 10)
12 ingredients
2-3 servings
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. Prep time does not include marinating time.

Categories:  lamb~sheep , for-1-or-2 , <-30-mins , african , main-dish , meat , quick , number-of-servings , time-to-make ,
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Serving Size (41.33 g)
Servings 2
Amount per Serving
Calories 155.35 Calories from Fat 135.09
% Daily Value *
Total Fat 15.01g 46.17%
Saturated Fat 2.08g 20.79%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 16.53mg 1.38%
Total Carbohydrate 6.18g 4.12%
Dietary Fiber 0.9 g 7.21%
Sugars 3.05 g %
Protein 0.54g 2.15%
Vitamin A 578.52IU% Vitamin C 8.0mg%
Calcium 18.44mg% Iron 0.48mg%
*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:
ground cumin, ground coriander, dried parsley flakes, ground ginger