The Moroccan Lamb Backstrap is an exquisite dish that brings together bold North African flavors with the delicate texture of premium lamb. The ras el hanout rub—fragrant with spices like cumin, coriander, cinnamon, and ginger—infuses the meat with earthy warmth, perfectly balanced by a refreshing lemon yogurt sauce.

It’s quick to cook but full of complexity, making it ideal for entertaining or an elevated weeknight dinner. Whether seared in a skillet or grilled on a BBQ, this lamb dish delivers both flavor and flair. Serve it with couscous, a fresh herb salad, or grilled vegetables to complete the experience.

Full Recipe:

• 2 x 250g lamb backstraps (also called lamb loin or eye of loin)

• 1 tbsp extra virgin olive oil (for marinating)

• 1 1/2 tbsp extra virgin olive oil (for cooking)

Moroccan Spice Rub (Ras el Hanout):

• 1 1/2 tsp kosher salt

• 3/4 tsp cumin powder

• 3/4 tsp ground ginger

• 3/4 tsp black pepper

• 1/2 tsp allspice

• 1/4 tsp cinnamon

• 1/4 tsp coriander

• 1/8 tsp clove powder

Lemon Yogurt Sauce:

• 3/4 cup Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp black pepper

• Pinch of sumac or paprika (optional garnish)

Directions:

1. Mix all the spices together in a small bowl to make the ras el hanout blend.

2. Pat lamb backstraps dry with paper towels, rub with 1 tbsp olive oil, and coat evenly with the spice rub.

3. If time permits, let the lamb marinate for 1 hour.

4. In a large skillet over medium-high heat, heat 1 1/2 tbsp olive oil. Cook lamb for 4 minutes per side until internal temp reaches 59°C/138°F for medium-rare.

5. Remove lamb and rest on a rack for 3 minutes. This ensures juicy, tender slices.

6. While resting, mix all ingredients for the lemon yogurt sauce in a bowl and refrigerate until serving.

7. Slice lamb into 1/4 – 1/3 inch thick slices and serve with yogurt sauce on the side.

Prep Time: 10 minutes (plus 1 hour marinating optional) / Cooking Time: 8 minutes

Total Time: 18 minutes (or 1 hr 18 mins with marination) / Kcal: 325 kcal / Servings: 4 servings

What Makes Moroccan Lamb Backstrap So Special

Moroccan Lamb Backstrap is a dish that captivates the senses with its bold, earthy flavors, tender texture, and visually stunning presentation. It’s a celebration of North African culinary traditions fused with modern simplicity, making it a perfect main course for everything from intimate dinners to festive gatherings. At the heart of the recipe is the ras el hanout spice blend—an aromatic medley of spices that delivers deep flavor without overwhelming the natural taste of the lamb.

The backstrap, also known as the lamb loin or eye of loin, is one of the most tender and lean cuts of lamb. It’s a premium selection often compared to beef tenderloin or pork tenderloin. When cooked properly—blushing pink in the center—it’s juicy, flavorful, and melts in your mouth.

The Allure of Ras el Hanout

Ras el hanout is a traditional Moroccan spice mix whose name means “head of the shop,” signifying the best spices a spice merchant has to offer. While blends can vary widely, the most common combinations include cumin, coriander, ginger, cinnamon, clove, allspice, and black pepper. These spices offer warmth, a hint of sweetness, and a touch of smokiness, perfectly complementing the mild gaminess of lamb.

This blend not only adds a complex, layered flavor but also gives the meat a rich, golden crust when seared or grilled. Making the blend from scratch allows you to control the balance, dialing up the heat or the aromatics depending on your preference.

A Perfect Dish for Entertaining

One of the beauties of Moroccan Lamb Backstrap is how effortlessly elegant it looks on a platter. After a quick cook—just about 4 minutes per side—the lamb is sliced into medallions and served over a bed of couscous or a fresh herb salad. The color contrast between the spice-rubbed meat, the blushing pink center, and the vibrant sides creates a dish that’s both rustic and gourmet.

Because it’s such a quick-cooking dish, it’s also ideal for entertaining. You can marinate the lamb ahead of time, whip up the yogurt sauce in advance, and focus on plating when it’s time to serve. The wow factor is high, while the kitchen stress remains low.

The Role of Yogurt Sauce in Balancing Flavors

To balance the bold flavors of the ras el hanout, the lamb is served with a lemon yogurt sauce. This creamy, tangy sauce offers a refreshing counterpoint to the rich spices. The cool yogurt and zesty lemon help cut through the natural fattiness of the lamb, enhancing its flavor without overpowering it.

The sauce also adds moisture to the dish, especially since lamb backstrap is a lean cut that can dry out if overcooked. A generous spoonful on the side—or a drizzle across the sliced lamb—ties the entire dish together in both taste and presentation.

Cultural Influences and Origins

This dish takes strong influence from Moroccan cuisine, which is known for its use of aromatic spices, fresh herbs, and balance between sweet and savory. Lamb is a staple protein in Moroccan cooking and is often prepared with dried fruits, nuts, and grains in tagines or grilled dishes.

What makes this modern version stand out is its accessibility. You don’t need a clay tagine or an open fire. A simple pan or grill, a well-balanced spice rub, and good quality lamb are all you need. It’s Moroccan flavor adapted to the modern kitchen, keeping the integrity of the culture while making it easy for home cooks around the world.

Pairing Ideas and Side Dishes

This dish is incredibly versatile when it comes to sides. Traditional accompaniments include:

• Pearl couscous salad with lemon, olive oil, fresh herbs (like dill and cilantro), and cherry tomatoes for a Mediterranean feel.

• Roasted vegetables, especially carrots, eggplants, or zucchini, that complement the spices with their natural sweetness.

• Flatbreads or pita for scooping up bites of lamb and sauce.

• Grain bowls or quinoa salads for a lighter, health-focused option.

The flavors also pair beautifully with wines like a Syrah, Grenache, or a full-bodied rosé—wines that have enough structure to stand up to the lamb and spices without clashing with the yogurt sauce.

Cooking Tips for Success

The key to this dish’s success lies in temperature control. Lamb backstrap should be cooked to medium-rare (about 59°C or 138°F) to preserve its juiciness and tenderness. Overcooking this lean cut will make it dry and chewy, so it’s important to use a meat thermometer or follow timing carefully.

Resting the meat after cooking is equally crucial. Letting it sit for at least 3 minutes allows the juices to redistribute throughout the meat. Skipping this step can cause the flavorful juices to spill out when sliced, leaving you with a drier dish.

Another essential tip: use a rack during resting. It keeps the underside of the meat from getting soggy, helping maintain the crust formed by the spice rub.

Adapting the Recipe to Your Needs

This dish is incredibly flexible. If you don’t have every spice listed for the ras el hanout blend, you can still achieve a great flavor by using what you have. The most important elements are the warming spices like cumin, ginger, cinnamon, and black pepper. You can also adjust the blend to make it spicier, smokier, or even sweeter, depending on your taste preferences.

For a dairy-free option, you can substitute the yogurt sauce with a tahini-based dressing or a simple lemon and herb vinaigrette. You could also swap out lamb for beef tenderloin or chicken breast if needed—just adjust cooking times accordingly.

Vegetarian guests at your table? Prepare the same spice rub on roasted vegetables or grilled tofu. It’s just as delicious and carries the Moroccan flavor profile beautifully.

Why You’ll Love This Recipe

If you’re looking for a dish that combines flavor, flair, and flexibility, Moroccan Lamb Backstrap ticks every box. It’s perfect for:

• Dinner parties where you want to impress without spending hours in the kitchen.

• Healthy meals thanks to its lean protein and yogurt-based sauce.

• Cultural exploration, letting you experience Moroccan flavor at home.

• Customizable cooking, whether you’re using a grill, skillet, or even an oven-safe pan.

The dish looks stunning, smells incredible while cooking, and offers layers of taste in every bite—from the charred spice crust to the tender lamb interior, all balanced by the cool citrus notes of the sauce.

Conclusion

Moroccan Lamb Backstrap is more than just a meal—it’s an experience. With its roots in North African cuisine and its adaptability for modern kitchens, it’s the kind of recipe that earns a spot in your regular rotation while still feeling like something special. Whether you’re a seasoned home chef or a beginner looking to try something new, this dish offers maximum reward for minimal effort.

Its bold flavors, quick preparation time, and showstopping appearance make it ideal for both weeknight dinners and celebratory meals. Once you try it, you’ll find yourself coming back to this recipe again and again—maybe even experimenting with your own spice blends and side dish pairings.

So light up the grill (or heat up that skillet), grab your spices, and enjoy the flavors of Morocco from the comfort of your home. Your taste buds will thank you.