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Moroccan lamb with carrot salad
Moroccan lamb with carrot salad
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Prep Time:
200 minutes
Cook Time:
60 minutes
Total Time:
260 minutes
Get inspired by this flavorful Moroccan lamb dish!
Ingredients:
  • 40.00 ml finely grated orange zest
  • 40.00 ml finely grated lemon zest
  • 2 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 36.40 gm extra virgin olive oil
  • 2 x 400g lamb neck fillets, trimmed
  • 300g mayonnaise
  • 2 tsp harissa (see note)
  • 2 bunches Dutch carrots, trimmed
  • 57.20 gm honey
  • 100ml extra virgin olive oil
  • 40.00 ml redcurrant jelly
  • 1 lemon, juiced
  • 1 orange, juiced
  • 0.63 gm ground cinnamon
  • 40.00 ml chopped flat-leaf parsley
  • 120g olive
  • Radishes, halved, to serve
  • Watercress sprigs, to serve
  • Marinated feta, to serve
Instructions:
  • Preheat the oven to a toasty 200°C.
  • Spread zest on a baking tray and bake for 15 minutes. Sprinkle cumin over the zest and bake for another 5 minutes until the zest is dry and crispy. Let it cool slightly, then grind in a mortar and pestle with chili, 2 tablespoons of salt, and 2 tablespoons of black pepper until powdered. Mix half of this powder with oil. Marinate the lamb with this mixture, cover, and refrigerate for 2-3 hours.
  • Coat carrots with honey and oil. Spread on a foil-lined baking tray and bake until tender. In a pan, heat jelly with citrus juice until reduced by half. Remove from heat, cool, and whisk in cinnamon, parsley, and oil. Toss cooled carrots with olives, radish, watercress, feta, and dressing.
  • Preheat a non-stick frypan over high heat, then sear the lamb on all sides until golden. Transfer the lamb to a baking tray and roast for 12-15 minutes for a perfect medium-rare. Cover the lamb loosely with foil and let it rest for 10 minutes before serving.
  • Mix together the mayonnaise and harissa in a bowl, then set aside.
  • Slice the tender lamb and elegantly pair it with the spicy harissa mayonnaise and crisp carrot salad.

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