Lamb backstrap — also called lamb loin or eye of loin — is one of the quickest cuts of lamb to cook: lean, tender and ready in minutes. This harissa and spice paste recipe adds real Moroccan-style punch to any meat – and works equally well for spice-rubbed fish or chicken. I usually serve this spice-rubbed lamb backstrap recipe with rice or burghul mixed with vermicelli – sometimes with some barberries, green olive and almonds mixed through – but plain steamed rice is good too if you’re short on time. 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.
Serves 4
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