Sunday, March 28, 2010

Marinated Lamb

Graziana from Erbe in Cucina is hosting this edition of Weekend Herb Blogging and this week for a change I'll actually be looking at a herb - Coriander.

coriander© by Haalo

Coriander or Cilantro seems to be one of those herbs that divide people into those that like it and those that really can't stand it. I think it's the type of herb that if you haven't enjoyed it the first time you need to encourage yourself to try it again because I do believe you'll come to change your mind.

The dish I've made today is inspired by the middle eastern flavours of Chef Greg Malouf - lamb loins are marinated in a spiced mix of spanish smoked paprika, cumin powder, harissa, garlic and coriander. This aromatic blend both flavours and colours the meat.

Marinated Lamb Backstrap© by Haalo

Marinated Lamb Loins

2 Lamb Loins (or Lamb backstrap)
2 teaspoons Spanish Smoked paprika
2 teaspoons ground cumin
½ teaspoon harissa (optional)
handful fresh coriander leaves
1 garlic clove, crushed
olive oil
sea salt
freshly ground white pepper

For this recipe I've used this

lamb backstrap© by Haalo

Lamb loins (also called Lamb Backstrap) - which is a rather lean cut of meat. I have though successfully made this dish using boned and rolled legs of lamb and goat.

Make the marinade:
Place the cumin, paprika, harissa and garlic into a processor and process until combined - add in the coriander leaves and pulse until the leaves are roughly chopped. Drizzle in a large spoonful of olive oil and process until a thickish, rough paste forms.

Place the paste into a sealable container large enough to hold both the loins - roll the loins in the marinade to ensure they are well covered - seal the dish and place in the fridge for a few hours.

marinating lamb backstraps© by Haalo

Cook the meat:

You can cook this on a BBQ, grill pan or skillet.

Shake a little of the excess marinade from the meat but keep it to one side so you can baste the meat as it cooks.

Once cooked through, let it rest 5 minutes before serving.

marinated lamb© by Haalo


  1. Very nicely cook piece of meat. Often people cook lamb for too long :(. Great mix of flavours. I think this would taste really good served on top of a salad.

  2. I love cilantro and I love the looks and sounds of this lamb recipe.


  3. Love the combination of spices here! That is a seriously good looking piece of meat you have there!

  4. I am a coriander lover, I grow it all year long, sowing it every three-four months!

    Thank you for the hosting opportunity!

  5. Thanks Mark - lamb has to be served pink so it stays moist and tender.

    Thanks Paz!

    Indeed MM!

    Thanks Nina - it's an addictive mix!

    Thanks so much for hosting Graziana!

  6. Hi, this is my first time on your blog and yes Coriander rocks! although some of my friends call them poison herb because they can't stand the smell. Coriander's simply gorgeous when thrown at the end of cooking time in curries..superb!My coriander plant has grown into a bush!Lamb looks fantastic too!

  7. This looks so delicious! I'm drooling and getting hungry and it's breakfast time for me! I love that it's such a simple spice rub too but still tastes as if it took a long time to make.

  8. I am one of those who adores coriander leaf. I like coriander seed as well (especially when it is encrusted on ham).

    We grow coriander every summer, even though it bolts and begins flowering immediately. The leaves are so wonderfully intense when they get real sun.

    I wish I wish I liked lamb!! Yours is one of those cases that I KNOW I'd want to try. It looks so so good!!


    P.S. I'm going to show your post to my husband, who adores lamb. Maybe I'll get to try it. Maybe this will be the way for me to learn to love lamb too. :-)

  9. i can't get enough lamb.

    great photos as always :)

  10. This recipe sounds excellent! I have Greg Malouf's book Saha, and I had never tried his recipes before; Thanks!


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