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Moroccan Lamb Backstrap



  • 1.

    Heat some Macadamia oil in a frying pan. Coat the lamb backstraps generously in Moroccan spices and place in fry pan.

  • 2.

    Once cooked till desired state, place sliced capsicum into pan and turn off heat, allowing the meat to rest.

  • 3.

    Serve on a bed of lettuce.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Moroccan Lamb Backstrap.


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