Moroccan Lamb

• 120g lamb back straps
• ¼ onion, chopped
• 1 garlic clove, chopped
• ½ tablespoon lemon juice
• 1 teaspoon Moroccan seasoning
• 1 cm fresh ginger, peeled and chopped
• ¼ cup low fat plain yoghurt

Blend or process all ingredients except lamb. Spread this paste over the lamb and leave for 30 minutes, or longer. Cook on barbecue or in non-stick pan until evenly brown and cooked to your liking.

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