Name: Spiced lamb with carrot and chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 garlic clove; Finely grated rind of 2 lemons; 1 tsp each ground cumin and ground coriander; ½ tsp ground chilli; Pinch of ground cinnamon; 50 ml olive oil; 12 lamb cutlets; To serve: thick plain yoghurt; Carrot and chickpea salad; ½ Spanish onion, thinly sliced; Juice of 1 lemon; 1 garlic clove, finely chopped; 80 gm thick plain yoghurt; 50 ml olive oil; 2 carrots, shredded on a mandolin; 400 gm canned chickpeas, drained, rinsed well; 1 cup coarsely torn coriander; 2 preserved lemon quarters, flesh discarded, rind thinly sliced

Spiced lamb with carrot and chickpea salad

Australian Gourmet Traveller fast recipe for spiced lamb with carrot and chickpea salad.

Serves 6

Cook

30M

Ingredients

1 garlic clove

Finely grated rind of 2 lemons

1 tsp each ground cumin and ground coriander

½ tsp ground chilli

Pinch of ground cinnamon

50 ml olive oil

12 lamb cutlets

To serve: thick plain yoghurt

Carrot and chickpea salad

½ Spanish onion, thinly sliced

Juice of 1 lemon

1 garlic clove, finely chopped

80 gm thick plain yoghurt

50 ml olive oil

2 carrots, shredded on a mandolin

400 gm canned chickpeas, drained, rinsed well

1 cup coarsely torn coriander

2 preserved lemon quarters, flesh discarded, rind thinly sliced

Method

Main

1.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).

2.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.

Styling by Emma Knowles