Moroccan Lamb

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Prep:

I made this tonight. It's loosly based on a recipe from the Marie Claire cookbook Zest and I used Ras el Hanout spice mix in it. I have a recipe for that here-the no. is 80983

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Ingredients [?]

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  • add   3 tablespoons olive oil
  • add   20 mint leaves
  • add   1 cup flat leaf parsley
  • add   20 leaves fresh oregano
  • add   3 cloves garlic
  • add   2 vine-ripened tomatoes
  • add   1 large lemon
  • add   4 lamb fillets, trimmed (about 500g total weight)
  • add   2 teaspoons ras el hanout spice mix
  • add   1 large lemon, zest of

Instructions

  1. Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
  2. Add the lamb back-straps, cover and refrigerate 3 hours or over night.
  3. Remove the lamb from the marinade and seal in a pan over high heat.
  4. Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
  5. Toss the fresh herbs and tomatoes together and divide between 4 plates.
  6. Slice the lamb on the diagonal across the grain and arrange over the salads.