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Moroccan-style lamb and vegetables
Moroccan-style lamb and vegetables
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 40.00 ml cumin seeds
  • 80ml olive oil
  • 800g (3-4) lamb backstraps (eye of loin)
  • 60g olive
  • 40.00 ml finely chopped preserved lemon rind (see note)
  • 42.00 gm lemon juice
  • 125.00 ml chopped flat leaf parsley
  • 1 red capsicum, seeded, thickly sliced lengthways
  • 4 baby eggplant, halved lengthways
  • 2 small zucchini, thinly sliced lengthways
Instructions:
  • Begin by heating a heavy-based saucepan over medium heat, then add cumin seeds and stir for 30 seconds until fragrant. Transfer the seeds to a mortar and pestle, gently crush them. Mix half of the crushed cumin with half of the oil in a bowl, then add the lamb and season with salt and pepper.
  • Mix olives, lemon zest and juice, fresh parsley, and the remaining cumin and olive oil in a bowl. Season with salt and pepper to taste.
  • Preheat your barbecue or chargrill pan until it's hot. Cook the lamb for 10 minutes, turning occasionally, until it reaches your desired level of doneness. Transfer the lamb to a plate, cover it with foil, and let it rest.
  • Coat vegetables with oil and generously season with salt and pepper. Grill on the barbecue, turning occasionally, until tender, about 5-10 minutes.
  • Slice the lamb thickly against the grain. Plate the lamb and vegetables on serving dishes. Drizzle the olive mixture over the top before serving.

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