The lamb is marinated in chermoula paste, pronounced sher-moo-lah, a popular North African sauce made of fresh herbs like parsley and corinader, with garlic, citrus and warm spices. The almonds are tossed with sesame seeds, cumin and honey then roasted until golden and crunchy. The carrot salad is finished with a orange and cumin dressing adding to the flavourful Moroccan feast.
Moroccan Lamb with Carrot Salad and Honey Almonds Recipe
Serves 4
Ingredients:
2 lamb racks
2 tbsp store-bought chermoula paste
Honey Almonds
150g almonds, blanched
2 tsp sesame seeds
1 tsp ground cumin
1 tbsp olive oil
3 tbsp honey
Carrot Salad
½ cup orange juice
4 carrots, shredded
¼ cup currants, soaked in boiling water
2 tbsp cumin seeds, toasted
½ cup coriander leaves
Method:
Rub lamb racks with chermoula and refrigerate for 2 hours or overnight.
Preheat oven to 180°C.
To make the honey almonds, 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.
Preheat barbecue or chargrill pan over medium heat and cook lamb for 7-8 minutes on each side. Let rest for 5 minutes.
To make carrot salad, 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.
Slice lamb into cutlets and serve with carrot salad and honeyed almonds.
