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Moroccan Lamb Fillet (eye of loin)

Prep Time

    •    Prep and Cook Time: 20 minutes
    •    Yield: Serves 2-3


    •    1 tsp paprika
    •    1 tsp ground cumin
    •    3 garlic cloves, crushed
    •    2-3 lamb fillets (backstrap)


  1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
  2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
  3. Remove lamb from heat and allow to rest 5 minutes, slice thickly and serve.

This great family recipe is thanks to Food Recipes at


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