Moroccan Lamb Fillet (Backstrap) - cooking recipe

Ingredients

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

Preparation

Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
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.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.