Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Moroccan Lamb with Carrot Salad & Honey Almonds

Moroccan Lamb with Carrot Salad & Honey Almonds recipe, brought to you by MiNDFOOD.

Moroccan Lamb with Carrot Salad & Honey Almonds

Jazz up your lamb cutlets with a spicy chermoula marinade. Pair with soothing carrot and currant salad, a sweet orange honey dressing and crunchy roasted almonds.

Serves 4

2 lamb racks

2 tbsp store-bought chermoula

paste

150g almonds, blanched

2 tsp sesame seeds

1 tsp groung cumin

1 tbsp olive oil

3 tbsp honey

½ cup orange juice

4 carrots, shredded

¼ cup currants, soaked in

boiling water

2 tbsp cumin seeds, toasted

½ cup coriander leaves

1 Rub lamb racks with chermoula and refrigerate for 2 hours or overnight. 

2 Preheat oven to 180°C. 

3 Place almonds, sesame seeds, ground cumin, olive oil, and 2 tablespoons of the honey in a bowl; toss to coat. Place mixture on a baking tray lined with baking paper and cook for 10 minutes, or until golden. Let cool.

4 Preheat barbecue or chargrill pan over medium heat and cook lamb for 7-8 minutes on each side. Let rest for 5 minutes.

5 Place orange juice and remaining honey in a bowl, season with sea salt and freshly ground black 
pepper, and whisk to combine. Add carrots, drained currants, cumin seeds, and coriander, and toss to coat.

6 Slice lamb into cutlets and serve with carrot salad and honeyed almonds.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney