Mechoul Marinated Lamb Backstraps Recipes
MARINATED LAMB BACKSTRAP BBQ
Steps:
- Combine the marinade ingredients together in a large, non-reactive bowl. Add the lamb backstraps, and mix well to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Prepare the cucumber yogurt just before cooking the lamb. Combine yogurt, cucumber, mint, lemon juice, and salt together in a small bowl. Stir well, and set aside.
- Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides until medium rare - about 8 to 10 minutes.
- Transfer lamb to a plate and cover loosely with foil for 5 minutes. After this time slice the lamb diagonally and then serve with cucumber yogurt and two lemon wedges.
Nutrition Facts : Calories 1472 kcal, Carbohydrate 55 g, Cholesterol 335 mg, Fiber 12 g, Protein 94 g, SaturatedFat 35 g, Sodium 1120 mg, Sugar 22 g, Fat 102 g, ServingSize 2 servings, UnsaturatedFat 0 g
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
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