Moroccan Lamb - cooking recipe

Ingredients

1 large lemon, juice of
1 large lemon, zest of
3 tablespoons olive oil
3 garlic cloves, sliced
2 teaspoons ras el hanout spice mix
4 lamb fillets, trimmed (about 500g total weight)
1 cup flat leaf parsley
20 mint leaves, roughly chopped
20 leaves fresh oregano
2 vine-ripened tomatoes, roughly chopped

Preparation

Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
Add the lamb back-straps, cover and refrigerate 3 hours or over night.
Remove the lamb from the marinade and seal in a pan over high heat.
Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
Toss the fresh herbs and tomatoes together and divide between 4 plates.
Slice the lamb on the diagonal across the grain and arrange over the salads.