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Spiced lamb with carrot and chickpea salad

You'll need

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


  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2012

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