A tasty lamb with spelt salad and salsa verde recipe from the talented Devilled Egg online cookery school.
Serves 2
For the lamb:
- 1/2 a rack of lamb
- 1 tablespoon of Steenbergs Organic chermoula powder
- 1/4 teaspoon of pink salt
- 2 large knobs of butter
- 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
For the spelt salad:
- 200g cooked spelt, still warm
- 50g crumbled feta
- Large pinch of salt
- Large pinch of ground white pepper
- 1 tablespoon of rapeseed oil
- Combine the ingredients and season to taste
Baked vegetables:
- 4 baby aubergines, whole
- 2 baby fennel bulbs, quartered
- Sprinkling of salt
- 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