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Moroccan lamb with carrot salad

Name: Moroccan lamb with carrot salad
Prep time: 200 min
Cook time: 60 min
Total time: 260 min
Yield: 4
Ingredients: 2 tablespoons finely grated orange zest; 2 tablespoons finely grated lemon zest; 2 teaspoons cumin seeds; 1/2 teaspoon chilli flakes; 2 tablespoons extra virgin olive oil; 2 x 400g lamb neck fillets, trimmed; 1 cup (300g) whole-egg mayonnaise; 2 teaspoons harissa (see note); Carrot salad; 2 bunches Dutch carrots, trimmed; 2 tablespoons honey; 100ml extra virgin olive oil; 2 tablespoons redcurrant jelly; Juice of 1 lemon and 1 orange; 1/4 teaspoon ground cinnamon; 2 tablespoons chopped flat-leaf parsley; 1 cup (120g) pitted black olives; Halved radishes, watercress sprigs and marinated feta, to serve

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Let this memorable Moroccan lamb dish inspire your cooking repertoire!

2 tablespoons finely grated orange zest
2 tablespoons finely grated lemon zest
2 teaspoons cumin seeds
1/2 teaspoon chilli flakes
2 tablespoons extra virgin olive oil
2 x 400g lamb neck fillets, trimmed
1 cup (300g) whole-egg mayonnaise
2 teaspoons harissa (see note)
Carrot salad
2 bunches Dutch carrots, trimmed
2 tablespoons honey
100ml extra virgin olive oil
2 tablespoons redcurrant jelly
Juice of 1 lemon and 1 orange
1/4 teaspoon ground cinnamon
2 tablespoons chopped flat-leaf parsley
1 cup (120g) pitted black olives
Halved radishes, watercress sprigs and marinated feta, to serve

Method

1.

Preheat the oven to 200°C.
2.

Place zest on a baking tray and cook for 15 minutes. Add cumin and cook for a further 5 minutes or until zest is dry and crisp. Cool slightly then crush in a mortar and pestle with chilli and 2 tablespoons each salt and black pepper until a powder. Combine half the mixture with oil. Coat lamb in marinade, cover and chill for 2-3 hours.
3.

For the salad, toss carrots with honey and 1/4 cup (60ml) oil. Arrange in a single layer on a foil-lined baking tray and cook for 15-20 minutes until tender. Heat jelly in a pan over medium heat with the citrus juice, stirring to dissolve the jelly. Simmer for 5-6 minutes until reduced by half. Remove from heat and cool, then whisk in cinnamon, parsley and remaining 2 tablespoons oil. When carrots are cool, toss with olives, radish, watercress, feta and dressing.
4.

Heat a non-stick frypan over high heat. Add lamb and cook, turning, until browned on all sides. Transfer to a baking tray and roast for 12-15 minutes for medium-rare. Cover loosely with foil and set aside to rest for 10 minutes.
5.

Meanwhile, combine mayonnaise and harissa in a bowl. Set aside.
6.

To serve, slice the lamb and serve with the harissa mayonnaise and carrot salad.