Spiced Moroccan Lamb Backstrap
Ingredients
For the lamb:
1 pound lamb backstrap (loin), trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
For the couscous:
1 cup couscous
1 cup boiling water
1 tablespoon olive oil
1/4 cup dried apricots, chopped
1/4 cup toasted slivered almonds
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Juice of 1 lemon
Salt and black pepper to taste
For the sauce:
1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Salt and black pepper to taste
Instructions
Marinate the Lamb: In a bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, ground turmeric, cayenne pepper (if using), salt, and black pepper. Rub this mixture all over the lamb backstrap. Cover and marinate for at least 30 minutes, or overnight for best results.
Cook the Lamb: Preheat your grill or a large skillet over medium-high heat. Cook the lamb backstrap for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove from heat and let rest for 5 minutes before slicing.
Prepare the Couscous: Place the couscous in a large bowl and pour the boiling water over it. Cover and let sit for 5 minutes, then fluff with a fork. Stir in the olive oil, chopped apricots, toasted almonds, fresh parsley, fresh mint, lemon juice, salt, and black pepper. Make the Sauce: In a small bowl, combine the Greek yogurt, lemon juice, chopped mint, chopped cilantro, salt, and black pepper. Mix well.
Assemble and Serve: Place a portion of couscous on each plate, top with slices of lamb, and drizzle with the yogurt sauce. Garnish with additional herbs if desired. 
Tips and Variations
Vegetarian Option: Substitute lamb with grilled vegetables or tofu.
Nut-Free: Skip the almonds or replace with pumpkin seeds.
Extra Flavor: Add a pinch of saffron to the couscous for an exotic touch.
Nutrition Information
Calories: 400 kcal per serving
Servings: 4
