Moroccan Lamb Backstrap

2 x 250g/8oz lamb backstraps (Note 1)

1 tbsp extra virgin olive oil (rubbing)

1 ½ tbsp extra virgin olive oil (cooking)

subheading: MOROCCAN SPICE MIX (RAS EL HANOUT, NOTE 2):

1 ½ tsp cooking/kosher salt

¾ tsp cumin powder

¾ tsp ground ginger

¾ tsp black pepper

½ tsp allspice powder

¼ tsp cinnamon powder

¼ tsp coriander powder

⅛ tsp clove powder

subheading: YOGURT SAUCE (FOR SERVING):

¾ cup Greek yoghurt

1 tbsp lemon juice

1 tbsp olive oil , plus extra swish for drizzling

¼ tsp each salt and pepper

Pinch of sumac or paprika , optional garnish

subheading: SIDES (OPTIONAL):

Pearl couscous salad (pictured in post)

Classic couscous

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