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Moroccan lamb pan-fry

Name: Moroccan lamb pan-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 onion, roughly chopped; Skin of 1/4 preserved lemon (see notes), pith removed; 1 garlic clove; 2 teaspoons chermoula spice mix (see notes); 2cm piece ginger, grated; 300ml chicken or vegetable stock; 2 tablespoons olive oil; 8 thick french-trimmed lamb cutlets; 2 tablespoons honey; 1/2 cup green olives; 1 tablespoon chopped coriander

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15m

20m

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Ingredients (11)

1 onion, roughly chopped
Skin of 1/4 preserved lemon (see notes), pith removed
1 garlic clove
2 teaspoons chermoula spice mix (see notes)
2cm piece ginger, grated
300ml chicken or vegetable stock
2 tablespoons olive oil
8 thick french-trimmed lamb cutlets
2 tablespoons honey
1/2 cup green olives
1 tablespoon chopped coriander

Method

1.

Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
2.

Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice.

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