Barbecued Moroccan lamb fillet

Easy Moroccan lamb for the BBQ

4 - 6

Serves

20 mins

Prep Time

10 mins

Cook Time

Recipe author

Scott Buckler

Spice up your BBQ by serving this barbecued Moroccan lamb fillet (back strap) with roasted red pepper, feta and mint couscous, tzatziki and topped with toasted seeds and micro coriander.

Rate this recipe

Lamb,

Dinner,

Easy,

Everyday

Ingredients

Lamb

1 Quality Mark lamb backstraps

2 Tbsp Moroccan seasoning

a splash olive oil

Couscous

300g couscous

chicken stock powder

1 Tbsp Moroccan seasoning

1 red capsicum

roasted, skin removed

150g feta

a small handful of mint leaves

Tzatziki

_1/2 cucumber

a small handful of mint leaves

finely chopped

1 lemon

Zested

1 cup Greek style yoghurt

Garnish

2 Tbsp sunflower seeds

lightly toasted

2 Tbsp pumpkin seeds

lightly toasted

fresh coriander leaves

Method

For the lamb backstrap

For the couscous

For the tzatziki

To serve

While the BBQ is heating up marinate the lamb backstrap with 2 tbsp of the Moroccan seasoning and a splash of oil.

Place your lamb on the BBQ and cook to your liking aiming for a nice caramelised colour on each side. For medium rare the lamb should feel soft and have a springiness to it when you touch it with your finger.

Rest the lamb to relax the meat to allow for a more tender eating experience.

Nutrition Information per Serving (272.4g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

2802.1kJ (670.0 kCal kcal)

Protein

26.6g

Total Fat

45.0g

Saturated Fat

19.3g

Carbs