Let this memorable Moroccan lamb dish inspire your cooking repertoire!
Ingredients
- 2 tablespoons finely grated orange zest
- 2 tablespoons finely grated lemon zest
- 2 teaspoons cumin seeds
- 1/2 teaspoon chilli flakes
- 2 tablespoons extra virgin olive oil
- 2 x 400g lamb neck fillets, trimmed
- 1 cup (300g) whole-egg mayonnaise
- 2 teaspoons harissa (see note)
- 2 bunches Dutch carrots, trimmed
- 2 tablespoons honey
- 100ml extra virgin olive oil
- 2 tablespoons redcurrant jelly
- 1 lemon, juiced
- 1 orange, juiced
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped flat-leaf parsley
- 1 cup (120g) pitted black olives
- Radishes, halved, to serve
- Watercress sprigs, to serve
- Marinated feta, to serve
Method
- Step 1Preheat the oven to 200°C.
- Step 2Place zest on a baking tray and cook for 15 minutes. Add cumin and cook for a further 5 minutes or until zest is dry and crisp. Cool slightly then crush in a mortar and pestle with chilli and 2 tablespoons each salt and black pepper until a powder. Combine half the mixture with oil. Coat lamb in marinade, cover and chill for 2-3 hours.
- Step 3For the salad, toss carrots with honey and 1/4 cup (60ml) oil. Arrange in a single layer on a foil-lined baking tray and cook for 15-20 minutes until tender. Heat jelly in a pan over medium heat with the citrus juice, stirring to dissolve the jelly. Simmer for 5-6 minutes until reduced by half. Remove from heat and cool, then whisk in cinnamon, parsley and remaining 2 tablespoons oil. When carrots are cool, toss with olives, radish, watercress, feta and dressing.
- Step 4Heat a non-stick frypan over high heat. Add lamb and cook, turning, until browned on all sides. Transfer to a baking tray and roast for 12-15 minutes for medium-rare. Cover loosely with foil and set aside to rest for 10 minutes.
- Step 5Meanwhile, combine mayonnaise and harissa in a bowl. Set aside.
- Step 6To serve, slice the lamb and serve with the harissa mayonnaise and carrot salad.
- Low carb
- Lower gi
Nutrition
4285 kj
Energy
73g
Fat Total
13g
Saturated Fat
46g
Protein
960.01mg
Sodium
38g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
Harissa is a North African spice paste from delis and Middle Eastern food shops.
- Author: Valli Little
- Image credit: Andy Lewis
- Publication: Taste.com.au
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