Ingredients
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1 large lemon, juice of
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1 large lemon, zest of
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3 tablespoons olive oil
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3 garlic cloves, sliced
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2 teaspoons ras el hanout spice mix
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4 lamb fillets, trimmed (about 500g total weight)
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1 cup flat leaf parsley
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20 mint leaves, roughly chopped
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20 leaves fresh oregano
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2 vine-ripened tomatoes, roughly chopped
Instructions
- Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
- Add the lamb back-straps, cover and refrigerate 3 hours or over night.
- Remove the lamb from the marinade and seal in a pan over high heat.
- Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
- Toss the fresh herbs and tomatoes together and divide between 4 plates.
- Slice the lamb on the diagonal across the grain and arrange over the salads.