Moroccan Lamb with Pickled Beetroot & Tahini Yoghurt. This is the perfect quick and easy midweek meal. Simply toast bread, spread with tangy yoghurt and top with delicious slices of lamb, crunch beetroot and nuts.
Serves 4
2 lamb backstraps
1 tbsp harissa paste
1 tsp ground cinnamon
½ tsp ground cumin
½ tsp ground coriander
½ tsp sweet paprika
1 Turkish pide, split and halved
2 tsp olive oil
½ cup mint leaves
½ cup flat-leaf parsley leaves
2 tbsp slivered almonds, toasted
Pickled Beetroot
2 beetroot, peeled, cut into
matchsticks
2 tbsp raspberry vinegar
1 tbsp caster sugar
2 tsp salt
Tahini Yoghurt
1 cup Greek-style yoghurt
1 tbsp tahini
2 tbsp lemon juice
1 garlic clove, crushed
Combine lamb, harissa, cinnamon, cumin, coriander and paprika in a large bowl. Cover with plastic wrap. Place in the fridge for 1 hour.
To make pickled beetroot, combine ingredients in a bowl. Set aside for 1 hour. Drain well.
To make tahini yoghurt, combine ingredients. Season.
Preheat a chargrill on high. Cook lamb on grill, 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover with foil. Set aside for 5 minutes to rest.
Brush pide with a little olive oil. Chargrill for 1 minute each side or until lightly charred.
Place pide on a platter; dollop with tahini. Thinly slice lamb and arrange on pide with beetroot, mint and parsley. Sprinkle with almonds to serve.
