Middle Eastern Lamb Fillets
Middle Eastern Lamb Fillets are tender, juicy and full of flavour. Known for their lean, tender texture, lamb backstrap is a versatile cut that pairs beautifully with the bold, aromatic spices found in Middle Eastern cuisine. This is a perfect recipe for hosting a dinner party or even when you want to elevate your weeknight dinner. Succulent Lamb Kofta have a similar flavour profile, and are also a good option if you don’t have time to wait for the lamb to marinade.
The Perfect Middle Eastern Lamb Rub
Middle Eastern cuisine is known for its rich use of spices and this lamb is no different. With a combination of earthy cumin, fragrant coriander, smoky paprika, and warm cinnamon, the rub infuses the lamb with layers of complex flavours. This blend of spices not only enhances the meat’s natural flavours but also creates a beautiful crust when seared, locking in moisture, while adding a delicious depth of flavour. It’s the perfect way to give your lamb an authentic Middle Eastern flair!
Cooking the Lamb Fillets
Cooking the lamb backstrap over high heat locks in the juices while keeping the meat tender. Cook the lamb in a pan or on the barbeque. If using the pan method, use a little oil in a skillet or frying pan. Over a medium-high heat or flame, cook the lamb on both sides for 3-4 minutes.
I like my lamb fillets best when served medium rare, but each to their own I say. So, make sure you adjust the timing for how you like your lamb cooked. The timing will also vary depending on the thickness of the fillet and the temperature/pan.
When cooked to your liking and the crust of Middle Eastern spices has formed, remove the lamb from the heat and let it rest for 5 minutes. This allows the juices to redistribute, and you won’t end up with them all on the chopping board.
Serving Suggestions
For a delicious meal that doesn’t require hours in the kitchen, this recipe is a winner. The beauty of Middle Eastern lamb is that it pairs well with a variety of sides and they all tend to complement each other. Pair with hummus, couscous, grilled vegetables, Roasted Carrot Salad, tabbouleh, flatbread. The list goes on for a meal that will impress any guest!
Feedback & More
Did you try the Middle Eastern Lamb Fillets? While you’re still here, let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other Middle Eastern recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Middle Eastern Lamb Fillets
These tender lamb backstrap fillets are coated in a range of Middle Eastern spices and cooked to perfection
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Ingredients
1 tbsp cumin
1 tbsp coriander
1 tsp salt
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp pepper
500 grams lamb backstrap
1 tbsp oil
Directions
- Combine the spices and salt on a plate. Take the lamb and roll in the spice mix, pressing down to coat evenly and completely.
- Put the lamb uncovered in the fridge for 30 minutes and remove from the fridge 30 minutes before cooking to let it come to room temperature.
- Heat the oil in a frying pan or skillet on medium-high. Add the lamb and cook on both sides for 3-4 minutes (this will depend on the thickness of the fillet). The internal temperature should be 145F | 63C for a nice pink centre. Remove from the heat and rest for 5 minutes before slicing.
Serve with my Roasted Carrot Salad.
Middle Eastern Cauliflower Soup
Cooks in 35 minutesDifficulty: EasyA creamy, earthy cauliflower and potato soup with delicious spices to bring it all together.
Roasted Carrot Salad
Cooks in 35 minutesDifficulty: EasyA delicious, flavoursome and colourful way to serve carrots and such a great side to lift any meal.
