Spiced lamb with carrot and chickpea salad

AT A GLANCE

  • Serves 6 people

  • 1 garlic clove
  • Finely grated rind of 2 lemons
  • 1 tsp each ground cumin and ground coriander
  • ½ tsp ground chilli
  • Pinch of ground cinnamon
  • 50 ml olive oil
  • 12 lamb cutlets
  • To serve: thick plain yoghurt
  •  
  • Carrot and chickpea salad
  • ½ Spanish onion, thinly sliced
  • Juice of 1 lemon
  • 1 garlic clove, finely chopped
  • 80 gm thick plain yoghurt
  • 50 ml olive oil
  • 2 carrots, shredded on a mandolin
  • 400 gm canned chickpeas, drained, rinsed well
  • 1 cup coarsely torn coriander
  • 2 preserved lemon quarters, flesh discarded, rind thinly sliced
01   Heat oven to 200C and heat a char-grill pan over medium-high heat. Pound garlic, lemon rind and spices in a mortar and pestle to a coarse paste, stir in oil, season to taste and brush all over lamb. Char-grill lamb, turning occasionally, until well browned all over, transfer to an oven tray and roast until cooked to your liking (4-5 minutes for medium-rare). Cover with foil and rest (10 minutes).
02   Meanwhile, for carrot and chickpea salad, combine onion, lemon juice and garlic in a large bowl, stand until onion softens and changes colour (4-5 minutes), then stir in yoghurt and oil. Add remaining ingredients, toss lightly to coat, season to taste and serve with spiced lamb and yoghurt.

Topics:

MIDDLE EASTERN, LAMB, SUMMER, MAIN, SALAD, CUMIN, FAST, CARROTS, CHICKPEAS, CORIANDER, YOGHURT

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2012

Feb 2012

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