Mechoul Marinated Lamb Backstraps

Transform your dinner table with the warm, aromatic flavors of Mechoul Marinated Lamb Backstraps, a dish that brings a vibrant North African-inspired flair to your meals. Tender lamb backstraps are marinated in a bold blend of cumin, coriander, paprika, cinnamon, and turmeric, infused with the heat of harissa paste and balanced by a touch of honey and zesty lemon juice. Grilled to perfection, these juicy, flavorful cuts are finished with a sprinkle of fresh parsley and mint for a refreshing herbal contrast. Simple yet sophisticated, this recipe is perfect for an elegant dinner party or a quick weeknight meal, ready in just 30 minutes of active cooking time. Serve these succulent lamb medallions alongside couscous, roasted vegetables, or a crisp salad for a complete, show-stopping dish packed with aromatic spices and vibrant Mediterranean vibes. Ideal for anyone seeking grilled lamb recipes, North African cuisine, or flavorful yet easy-to-make dinner ideas!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces (approximately 150g each) lamb backstraps
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 teaspoons ground paprika
• 0.5 teaspoons cinnamon
• 0.5 teaspoons ground turmeric
• 3 minced garlic cloves
• 2 tablespoons lemon juice
• 1 tablespoon harissa paste
• 1 teaspoon honey
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped (for garnish) fresh parsley
• 2 tablespoons, chopped (for garnish) fresh mint

Directions

Step 1

In a large mixing bowl, combine olive oil, ground cumin, ground coriander, ground paprika, cinnamon, turmeric, minced garlic, lemon juice, harissa paste, honey, salt, and black pepper. Whisk until a smooth marinade forms.

Step 2

Place the lamb backstraps in a shallow dish or resealable plastic bag. Pour the marinade over the lamb, ensuring each piece is well coated. Cover the dish or seal the bag, then refrigerate for at least 2 hours or, ideally, overnight.

Step 3

Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.

Step 4

Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 5

Place the marinated lamb backstraps on the grill and cook for 4 minutes per side for medium-rare, or adjust cooking time according to your desired doneness. Use a meat thermometer to check: 55–60°C (130–140°F) for medium-rare, 60–65°C (140–150°F) for medium.

Step 6

Once cooked, remove the lamb from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring tender meat.

Step 7

Slice the lamb backstraps into thick medallions and arrange them on a serving platter. Sprinkle freshly chopped parsley and mint over the top for a bright, herby garnish.

Step 8

Serve immediately with your choice of sides, such as couscous, roasted vegetables, or a refreshing salad.

Nutrition Facts

Serving size	747.2 grams (747.2g)

Amount per serving	% Daily Value*
Calories	1697

Total Fat 105.80g	136%
Saturated Fat 34.10g	171%
Polyunsaturated Fat 4.00g
Cholesterol 420mg	140%
Sodium 2924mg	127%
Total Carbohydrate 22.40g	8%
Dietary Fiber 6.60g	24%
Total Sugars 8.10g
Protein 154.50g	309%

Vitamin D 0IU	0%
Calcium 254mg	20%
Iron 21mg	119%
Potassium 2530mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 37.2%

Carbs: 5.4%