Moroccan Lamb Fillet (Backstrap)

• 2 -3 lamb fillets (backstrap)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3 garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon sugar
• 1/2 teaspoon harissa
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
3. Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
4. Serve lamb over couscous with a mint yogurt sauce.

lamb, ground cumin, paprika, garlic, ground coriander, parsley flakes, cinnamon, ground ginger, sugar, harissa, lemon juice, olive oil

Taken from www.food.com/recipe/moroccan-lamb-fillet-backstrap-378666 (may not work)