Method

• 1.
  To make raisin puree, place raisins, capers and 1 cup (250ml) water in a saucepan over medium heat. Bring to the boil, then cook for 5-6 minutes until reduced by half. Set aside to cool slightly.
• 2.
  Place in a food processor and whiz until smooth. Pass through a fine sieve and discard solids.
• 3.
  Preheat a barbecue or chargrill pan to medium-high heat. Brush lamb with oil. Toss ras el hanout and lamb in a bowl.
• 4.
  Season, then cook lamb for 2 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil.
• 5.
  Add the broccolini to pan and cook for 2-3 minutes each side until tender.
• 6.
  Serve lamb with the raisin puree, broccolini, hazelnuts and lemon wedges.