Moroccan Lamb

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I made this tonight. It's loosely based on a recipe from the marie claire cookbook zest and i used ras el hanout spice mix in it. I have a recipe for that here-the no. Is 80983

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Steps

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Mix together the lemon juice , zest , olive oil , garlic and spice mix in a ceramic or non-reactive bowl.

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Add the lamb back-straps , cover and refrigerate 3 hours or over night.

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Remove the lamb from the marinade and seal in a pan over high heat.

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Cook to your liking medium / medium rare is best.

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Allow to rest for a few minutes.

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Toss the fresh herbs and tomatoes together and divide between 4 plates.

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Slice the lamb on the diagonal across the grain and arrange over the salads.

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Ingredients

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lemon, lemon, zest of, olive oil, garlic cloves, ras el hanout spice mix, lamb fillets, flat leaf parsley, mint leaves, fresh oregano, tomatoes