Spiced lamb with carrot and chickpea salad
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Serves
6
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1
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garlic clove
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Finely
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grated rind of 2 lemons
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1 tsp each
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ground cumin and ground coriander
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½ tsp
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ground chilli
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Pinch
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of ground cinnamon
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50 ml
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olive oil
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12
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lamb cutlets
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To serve:
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thick plain yoghurt
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| Carrot and chickpea salad |
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½
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Spanish onion, thinly sliced
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Juice
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of 1 lemon
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1
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garlic clove, finely chopped
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80 gm
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thick plain yoghurt
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50 ml
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olive oil
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2
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carrots, shredded on a mandolin
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400 gm
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canned chickpeas, drained, rinsed well
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1 cup
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coarsely torn coriander
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2
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preserved lemon quarters, flesh discarded, rind thinly sliced
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1
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Heat oven to 200C and heat a char-grill pan over medium-high heat. Pound garlic, lemon rind and spices in a mortar and pestle to a coarse paste, stir in oil, season to taste and brush all over lamb. Char-grill lamb, turning occasionally, until well browned all over, transfer to an oven tray and roast until cooked to your liking (4-5 minutes for medium-rare). Cover with foil and rest (10 minutes).
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2
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Meanwhile, for carrot and chickpea salad, combine onion, lemon juice and garlic in a large bowl, stand until onion softens and changes colour (4-5 minutes), then stir in yoghurt and oil. Add remaining ingredients, toss lightly to coat, season to taste and serve with spiced lamb and yoghurt.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles