A tasty lamb recipe with baked fennel and aubergine, spelt salad and salsa verde from the talented Devilled Egg online cookery school.
Serves 2
Aubergines and fennel are two of our favourite vegetables and this recipe with lamb and a tasty spelt salad is a winner from Devilled Egg.
1/2 | rack of lamb |
1 tablespoon | Steenbergs Organic chermoula powder |
1/4 teaspoon | pink salt |
2 large knobs | butter |
200g | cooked spelt, still warm |
50g | crumbled feta |
Large pinch | sea salt |
Large pinch | ground white pepper |
1 tablespoon | rapeseed oil |
4 | baby aubergines, whole |
2 | baby fennel bulbs, quartered |
Sprinkling of salt |
A tasty lamb recipe with baked fennel and aubergine, spelt salad and salsa verde from the talented Devilled Egg online cookery school.
Serves 2
Combine the ingredients of the spelt salad and season to taste
Baked vegetables:
Spicy sweet and sharp flavours for a quick and flavoursome lamb supper.
A crunchy nutty tasting crumb on lamb, lots of texture and flavour
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