BBQ Moroccan lamb back strap
Matched With
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Elio Filippino Langhe Nebbiolo DOC 2016
- Serves: 4
- Prep time: 30 mins
Ingredients
- 800 grams Lamb back straps
- Light Olive oil
- Sea Salt
- Moroccan Spice Rub – we used the Master foods but any brand will do
Method
Step 1
Coat the lamb with light olive oil and then sprinkle over the Moroccan Spice being very generous. Pat the spice in so it sticks to the lamb.
Step 2
Heat the BBQ up to high and seal the lamb on both sides. Reduce heat to low and cook for another 10 minutes for medium rare.
Step 3
Rest lamb for 5 minutes and then carve into slices and serve seasoning with sea salt.