Grilled lamb Moroccan style with couscous salad

By Anonymous -

Ingredients

  • 2 whole lamb neck fillets
  • 450g cous cous
  • 575ml boiling water
  • Juice of 3 lemons 300ml olive oil
  • 1 red onion
  • 1 yellow pepper
  • Bunch of mint
  • 2 tsp Hanbury Moroccan Salt
  • 1 tsp harrisa

Marinade

  • Large sprig rosemary
  • Small bunch thyme
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 4 tbsp sunflower oil
  • 3 tsp Hanbury Moroccan Salt

Instructions

  1. Prepare the marinade and pull the leaves off the rosemary and chop coarsely with the thyme.
  2. Slice the garlic. Mix the oils, brush the meat all over and rub with the Moroccan salt. Put in a dish and sprinkle over the herbs and garlic.
  3. Pour over the remaining oil and refrigerate overnight or for at least 8 hours turning from time to time. Allow to return to room temperature before cooking.
  4. Make the couscous and put in a large heat proof bowl and stir continuously while pouring in the boiling water. Stir for three mins until cool. Stir in the lemon juice, harissa and olive oil.
  5. Chop the onion and peppers into small dice and add to couscous. Coarsely chop the mint and add to the couscous. Grind the Moroccan salt and mix in. Refrigerate briefly (not too long) before serving.
  6. Re-heat the grilling pan or light the BBQ. Sear the drained meat all over then reduce the heat. Cook for 15 mins until pink and juicy in the centre. Leave to stand for 10 mins then carve into medallions.
  7. Leg, boned and butterflied, rack or fillet lamb can also be used (ensure that rack is roasted not grilled).
Buy Hanbury Flavoured Salts

Comments

Post a Comment

Popular posts from this blog

Blackcurrant fool with Lavender shortbread

By Anonymous -
Image
Ingredients Serves 4 200g blackcurrants 100g Belvoir Organic Blackcurrant Cordial 20g lavender sugar 150g custard sauce 150g Greek yoghurt 100g whipped double cream For the shortbread 110g butter (room temperature) 50g lavender sugar 175g plain flour method Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compo
Read more

Moroccan aubergine with pine nut, sultana & coriander dressing

By Anonymous -
Image
Ingredients 2 aubergines ½ Cup extra virgin olive oil, extra if necessary 2 tbsp NoMU Moroccan Rub ¼ Cup pine nuts 3 tbsp red wine vinegar ¼ Cup sultanas 3 tbsp sugar 100g chevre (goat’s cheese) Fresh coriander, to garnish Instructions Stir the Moroccan Rub into the olive oil. Slice your aubergines lengthways into ½cm thick slices and brush liberally with the Moroccan oil. Season with NoMU Just Salt and NoMU Just Pepper. Fry them gently in olive oil until golden brown on both sides and set aside. Using the same pan add 2 tablespoons of extra virgin olive oil and gently fry your pine nuts until nicely roasted. Add an additional tablespoon of NoMU Moroccan Rub, 3-4 tablespoons of sugar and 3-4 tablespoons of red wine vinegar. Reduce until the sauce becomes syrupy. Stir in a little olive oil and check the seasoning. Arrange the aubergine on a gorgeous platter and drizzle the pine nut sauce all over. Crumble some goat’s cheese over that and top it all off with some coriander. Serve at ro
Read more

Goats Cheese in a Filo and Sesame Seed Crust

By Anonymous -
Ingredients 4 slices of Goats Cheese (roll) 1 packet of Filo Pastry 4 tbsp. of Sesame Seeds 3 tbsp. fresh Basil 1 Egg 1 Bag fresh Salad Leaves Spiced Berry Sauce 30 ml Spiced Berry Cordial 30 ml Red Wine 10g Finely Chopped Shallots 1 Juice of one Orange 1 tsp. Grated Orange Zest 100 ml Redcurrant Jelly 110 ml of Mixed Berries Instructions To make one filo parcel, take 4 sheets of filo pastry, butter and sprinkle the sesame seeds and fresh basil leaves between the layers. Place the Goats Cheese in the centre of the pastry add one tablespoon of Spiced Berry sauce seal to make a parcel brush with beaten egg, and bake in a hot oven 400ºc until golden brown. Serve on dressed mixed salad leaves with the remaining sauce around the side. Buy Bottle Green Cordials
Read more