Moroccan Lamb Backstrap

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

4 Ingredients

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Ingredients

Method

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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