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How to make Moroccan lamb steaks with spiced carrot salad

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 4 large carrots
  • 2 cloves garlic
  • 1 pinch cayenne pepper
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 2 spring onions
  • 2 teaspoons coriander seeds
  • 2 tablespoons coriander leaves
  • 50g butter, softened
  • 4 lamb leg steaks
  • 2 tablespoons pine nuts
  • 1/2 bunch flat-leaf parsley
  • Tamar Valley Greek Style Yoghurt, to serve
  • Toasted pita bread, to serve

Method

  • Step 1 Preheat oven to 220C. Meanwhile, wash carrots, then cut into 5mm-thick slices on the diagonal. Place on an oven tray, then crush 1 garlic clove over. Scatter with cayenne pepper and 1/2 teaspoon each cumin and paprika, drizzle with honey and oil, then squeeze lemon juice over. Season with salt, then toss to combine.
  • Step 2 Roast carrots, turning occasionally, for 15 minutes or until tender. Meanwhile, peel remaining garlic clove, then roughly chop with onions. Using a mortar and pestle, crush coriander seeds. Add garlic mixture and coriander leaves, then grind to a paste. Add butter and remaining 1/2 teaspoon cumin and 1 teaspoon paprika, and stir to combine.
  • Step 3 Heat a frying pan over medium heat. Spread half the paste over both sides of lamb, then cook for 1 1/2 minutes each side or until almost cooked through. Transfer to a plate. Wipe pan clean and return to medium heat. Add pine nuts and remaining paste, then cook, stirring, for 2 minutes or until nuts are toasted.
  • Step 4 Transfer carrots to a bowl, then tear over leaves from parsley. Toss to combine.
  • Step 5 Divide salad and lamb among plates, then scatter with pine nut mixture. Serve with yoghurt and pita bread.