Dinner tonight was healthy, quick and simple to make and very tasty.
The main ingredient in the salad (carrot) is chopped in a food processor so the salad takes no time to put together. The lamb is cooked in a frying pan. How simple is that? The recipe does call for whole spices but just use powdered spices if it is easier for you. There will be no difference in the result.
The salad is an interesting play on the ever-popular tabouleh salad and, I am happy to say, it works very well. We both loved it. The original recipe called for lamb leg chops but I used lamb rump. If you want to take it up a step, backstraps would be divine and dinner party material.
These quantities will easily feed four. I followed the recipe, except I used 400g of lamb rump which is ample for two. We have plenty of salad left over for lunch tomorrow (and dinner).
This recipe is from the current Cuisine Magazine (Issue 166 September 2014). It is by Fiona Smith.
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp allspice berries
(or use the powdered form)
- skin of 1 preserved lemon, rinsed & finely chopped
- 4 tbs* olive oil
- about 800g lamb rump (the recipe actually called for 4 bone-in lamb leg steaks)
- 100g burghul
- 6 medium carrots, peeled, coarsely chopped
- ½ cup parsley, finely chopped
- ½ cup mint, finely chopped
- ½ cup red onion, finely chopped
- 3 tbs* lemon juice
- 4 tbs* olive oil (extra)
- 60 mls white wine
- 2 tbs* pomegranate molasses
- 4 tbs* thick yoghurt (optional)
*These are 15 mil tablespoons.
- If using whole spices, grind the fennel, coriander and allspice seeds.
- Transfer the spices to a small bowl, add the preserved lemon and 4 tablespoons of olive oil.
- Smear the spice-lemon mixture over the lamb and leave to marinate, at room temperature, for about one hour.
- Meanwhile, cover the burghul with cold water. Leave to soak for 30 minutes.
- Drain burghul, pressing down hard with the back of a spoon to squeeze out all water.
- Process the carrot (in a food processor with the chopping blade) into fine pieces about the same size at the burghul.
- Mix together the burghul, carrot, parsley, mint and red onion.
- Combine the lemon juice and the extra olive oil. Season with salt and pepper.
- Fry the lamb until cooked to your liking. Remove from the pan and set aside. Tip out any excess oil from the pan.
- Add the wine to the pan, let it bubble a while then stir in the molasses.
- Return the lamb to the pan and turn to coat in the sauce. Alternatively, drizzle the sauce over the rested lamb.
- Serve with the tabouleh and a spoonful of yoghurt, if desired.