RecipesRed Meat

Chermoula Lamb with Spelt, Aubergine, Fennel and Salsa Verde Recipe

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.

Chermoula Lamb with Spelt, Aubergine, Fennel and Salsa Verde Recipe
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Ingredients

For the lamb:
  • 1/2 rack of lamb
  • 1 tablespoon Steenbergs Organic chermoula powder
  • 1/4 teaspoon pink salt
  • 2 large knobs butter
For the spelt salad:
  • 200g cooked spelt, still warm
  • 50g crumbled feta
  • Large pinch sea salt
  • Large pinch ground white pepper
  • 1 tablespoon rapeseed oil
Baked Vegetables
  • 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

Method

01
To cook the meat, score the fat and heat a glug of oil in an ovenproof pan
02
Season the meat generously with salt
03
Fry the skin until golden and flip for 1 minute
04
Sprinkle the skin with the chermoula
05
Add the butter to the pan and place into the oven for 10-15 minutes until cooked to you liking (roughly 10-15 minutes for a pink middle and an internal temperature of at least 60C)
06
Leave to rest for 5 minutes, skin side up, so the juices can redistribute in the meat evenly
07
Combine the ingredients of the spelt salad and season to taste
08
Baked vegetables:
09
Drizzle the aubergines and feel bulbs with oil, season with salt, wrap in foil and bake at 180C for 30-40 minutes until soft
10
To serve the aubergine - cut open and drizzle with a little more oil