Lamb backstrap - marinaded and BBQed
Lamb backstrap is an amazingly tender (and yet flavoursome) cut of lamb in Australia. It’s delicious Morrocan-style: BBQed after marination in olive oil, lemon juice, parsley, coriander leaf/cilantro, cumin, garlic and sweet paprika.
Dukka/duqqa is a great compliment.
Dukka/Duqqa
Pretty good with a Fairbank Syrah 2004, which had an intense dark core of savoury fruit (blackcurrant), a touch of mint/eucalypt and an exceptionally structured palate.
Now bring on the Fadel Shaker!