Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.

Ingredients

4 serv.

lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds)↗1 kg
cumin↗3 teaspoons
sweet paprika↗3 teaspoons
garlic cloves, crushed↗4 garlic cloves
dried coriander↗1 teaspoon
dried parsley↗2 teaspoons
lemon juice↗3 teaspoons
olive oil↗2 teaspoons
salt↗

Step-by-step instructions

1
Cut lamb backstraps into 2cm / 1" strips.
2
Place lamb and all marindade ingredients into a bowl and mix well using your hands.
3
Cover and refrigerate for one hour.
4
Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
5
Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

Source: food.com

Original recipe ↗

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