Moroccan lamb steaks with spiced carrot salad

Method

• Step 1
  Preheat oven to 220C. Meanwhile, wash carrots, then cut into 5mm-thick slices on the diagonal. Place on an oven tray, then crush 1 garlic clove over. Scatter with cayenne pepper and 1/2 teaspoon each cumin and paprika, drizzle with honey and oil, then squeeze lemon juice over. Season with salt, then toss to combine.
• Step 2
  Roast carrots, turning occasionally, for 15 minutes or until tender. Meanwhile, peel remaining garlic clove, then roughly chop with onions. Using a mortar and pestle, crush coriander seeds. Add garlic mixture and coriander leaves, then grind to a paste. Add butter and remaining 1/2 teaspoon cumin and 1 teaspoon paprika, and stir to combine.
• Step 3
  Heat a frying pan over medium heat. Spread half the paste over both sides of lamb, then cook for 1 1/2 minutes each side or until almost cooked through. Transfer to a plate. Wipe pan clean and return to medium heat. Add pine nuts and remaining paste, then cook, stirring, for 2 minutes or until nuts are toasted.
• Step 4
  Transfer carrots to a bowl, then tear over leaves from parsley. Toss to combine.
• Step 5
  Divide salad and lamb among plates, then scatter with pine nut mixture. Serve with yoghurt and pita bread.