MECHOUL - MARINATED LAMB BACKSTRAPS
This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.
Provided by Amanda in Adelaide
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
- Refrigerate for at least 1 hour.
- Grill to medium rare on the bbq.
- Don't forget the minted yogurt.
Nutrition Facts : Calories 505.4, Fat 41.8, SaturatedFat 16.9, Cholesterol 120, Sodium 96.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.2, Protein 28.8
BBQ MARINADE FOR LAMB CHOPS
Make and share this BBQ Marinade for Lamb Chops recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix together, and marinate lamb chops before cooking on the barbecue or in the oven.
- Baste occasionally during cooking.
Nutrition Facts : Calories 454.2, Fat 0.2, Sodium 2699, Carbohydrate 110.3, Fiber 1.5, Sugar 91.2, Protein 4.3
BARBECUED GREEK LAMB WITH TZATZIKI
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
- Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium
MOROCCAN LAMB BACKSTRAP
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.
Provided by Peter J
Categories Moroccan
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb backstraps into 2cm / 1" strips.
- Place lamb and all marindade ingredients into a bowl and mix well using your hands.
- Cover and refrigerate for one hour.
- Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
- Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
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