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Moroccan lamb with carrot mash
Moroccan lamb with carrot mash
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 22.20 gm tomato paste
  • 1/2-20.00 ml harissa paste* (depending how hot you like it)
  • 100ml olive oil
  • 2 garlic cloves
  • 2-3 (4-cutlet) lamb racks
  • 6 large carrots, peeled, roughly chopped
  • 28.60 gm honey
  • 21.00 gm lemon juice
  • 40.00 ml chopped flat-leaf parsley
  • 1 tsp cumin seeds
  • 250ml beef stock
  • Steamed green beans, to serve
Instructions:
  • Mix the pastes with 2 tablespoons of fragrant olive oil and add 1 crushed garlic clove. Coat the lamb racks with the marinade and let them sit for 10 minutes.
  • While the carrots are cooking in a saucepan with salted water until tender, drain and mash them. Mix in honey, lemon juice, parsley, cumin seeds, 2 tablespoons of olive oil, salt, and pepper until smooth. Keep warm before serving.
  • Preheat your oven to a toasty 220°C.
  • In an ovenproof frypan, heat the remaining oil. Add the lamb racks with meat-side down and cook for 1-2 minutes. Roast in the oven for 10 minutes. Rest the racks in a warm place after removing from the oven.
  • Place the frypan back on medium heat (be cautious, the handle will be hot), add any leftover marinade and the stock, then simmer until the sauce is reduced by half, stirring occasionally.
  • Plate the carrot mash, place 2-3 lamb cutlets on each plate, and drizzle with the sauce. Serve alongside the steamed green beans.

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