A tasty lamb recipe with baked fennel and aubergine, spelt salad and salsa verde from the talented Devilled Egg online cookery school.
Serves 2
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.
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 |
Method
- To cook the meat, score the fat and heat a glug of oil in an ovenproof pan
- Season the meat generously with salt
- Fry the skin until golden and flip for 1 minute
- Sprinkle the skin with the chermoula
- 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)
- Leave to rest for 5 minutes, skin side up, so the juices can redistribute in the meat evenly
Combine the ingredients of the spelt salad and season to taste
Baked vegetables:
- Drizzle the aubergines and feel bulbs with oil, season with salt, wrap in foil and bake at 180C for 30-40 minutes until soft
- To serve the aubergine - cut open and drizzle with a little more oil
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