Home / Around DB Articles / FEELING MOOR–ISH

FEELING MOOR–ISH

Posted in : Around DB Articles, Recipes on by : Around DB , , Comments: 0

Richly flavoured with herbs and spices, these classic Moroccan dishes will tantalise your tastebuds and are best eaten together [PHOTOS COURTESY OF Adobe Stock]

ROAST RACK OF LAMB WITH MOROCCAN SPICES

Serves 2
2tbsp olive oil
1tbsp harissa paste
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
10g flatleaf parsley, chopped
½ small lemon, juice only
1 rack of lamb (6-8 cutlets)

Preheat the oven to 220˚C. Mix the olive oil with the harissa, then add the cumin, turmeric, paprika, coriander, parsley, lemon juice and a pinch of salt. Stir well. Next, sit the lamb in a roasting tray, season well, then spread the spice mix over the surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.

Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Serve with couscous salad (see overleaf) and a spoonful of Greek yogurt.

cous cous

TANGY COUSCOUS SALAD

Serves 2
100g couscous
220g can chickpeas, rinsed and drained
100ml vegetable stock
3tbsp olive oil
10g flatleaf parsley, chopped
1 satsuma, juice only
¼ tsp ground allspice
10g fresh mint, chopped
½ red onion, finely chopped
50g flaked almonds, toasted

Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 minutes until the couscous has absorbed the stock. Break the couscous up with a fork and set aside to cool.

Add the olive oil, parsley, satsuma juice, allspice, mint and onion to the couscous and stir well. Sprinkle with the flaked almonds to serve.

Tags: , ,

Add New Comment

Rating

× Thank you for your comment. Your feedback has been submitted to an administrator for approval.