This quick spice rub adds real punch to any red meat. I usually serve my spice-rubbed lamb backstrap with instant couscous (quinoa works well too) tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but plain steamed rice is also good. Asian sambal oelek has no place in this dish culturally – but the Conimex brand is just chilli and salt (no Asian flavour) and I use it in all sorts of dishes to add a touch of heat. For a Spanish spice-rubbed lamb, replace the fennel seeds with 3 teaspoons of hot smoked paprika. And in the glass, some Payten & Jones V V Syrah from the Yarra Valley, much more elegant than your typical Aussie shiraz with gentle spice to match this Moroccan-inspired dish.
Share page on: