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COOKBOOK: Women’s Day - July 2005

Lamb backstrap happens to be my favourite portion of meat

What is lamb backstrap? It comes from the back loin of the animal along the spine. It is a premium cut of meat that has little to no fat content and a rich flavour. Its not cheap but most certainly worth indulging in.

Add lamb backstrap into a soup along with chickpeas and add the taste of a moroccan eastern flavour and you have a soup that will win even the fussiest of eaters. The cumin toast was delicious! I probably didn’t make enough of them but I’ll know for next time. It complimented the soup perfectly.

Hope you enjoy


Serves 6

2 tablespoons of olive oil , plus 2 more

1kg of lamb backstrap

1 large onion, diced

3-4 cloves of garlic, chopped finely

3 tablespoons of Moroccan seasoning

3 x 300g can chickpeas, rinsed & drained

1 x 400g can diced tomatoes

1 litre chicken stock

2 cups of water

1 handful of fresh chopped parsley


4 small dinner rolls or slices of bread

1/4 cup of olive oil

1 tablespoon cumin

2 tablespoons of dry chives

Heat the oil in a frying pan and fry the lamb backstrap for approx 4 mins on each side, turn to each side to scorch, then remove and let it stand for 5-10mins. Slice thinly. Retain any meat juices.

Add two more spoonfuls of olive oil and fry the garlic and onion for a min or until onion is soft. Add the lamb , chickpeas, tomatoes, and moroccan seasoning and combine well. Add stock and water , add parsley, mix well. Bring to boil and simmer for 30mins.

Line a tray with baking paper. Place the bread pieces and brush them with a mixture of olive oil, chives and cumin. Brush on well and toast for a min under the moderate grill. These will not take long to be golden in colour. Serve toast with a bowl of soup

Hope you enjoy

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