- 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
- 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
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