Za'atar-crumbed lamb backstrap

Za'atar-crumbed lamb backstrap; a Middle Eastern-style meat dish served on a bed of couscous.

  • 35 mins cooking
  • Serves 4
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Za'atar-crumbed lamb backstrap
  • 2 tablespoon za'atar
  • 1/2 cup (75g) roasted unsalted cashews, coarsely chopped
  • 800 gram lamb backstraps
  • 2 tablespoon olive oil


Za'atar-crumbed lamb backstrap
  • 1
    Blend or process za'atar and nuts until mixture resembles coarse breadcrumbs.
  • 2
    Combine lamb with 2 tablespoons olive oil in large bowl; add za'atar mixture, turn lamb to coat all over.
  • 3
    Cook lamb in heated oiled large frying pan, in batches, until cooked as desired. Cover; stand 5 minutes then slice thickly.
  • 4
    Serve lamb with couscous with lemon and parsley, if you like.


The backstrap is the eye of loin, a quickly cooked strip of tender meat. Couscous with some chopped parsley and grated lemon rind through it takes only minutes to make and would be excellent with this spicy backstrap.

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