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

1. To cook the meat, score the fat and heat a glug of oil in an ovenproof pan
2. Season the meat generously with salt
3. Fry the skin until golden and flip for 1 minute
4. Sprinkle the skin with the chermoula
5. 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)
6. 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

1. Combine the ingredients and season to taste

Baked vegetables:

• 4 baby aubergines, whole
• 2 baby fennel bulbs, quartered
• Sprinkling of salt

1. Drizzle the aubergines and feel bulbs with oil, season with salt, wrap in foil and bake at 180C for 30-40 minutes until soft
2. To serve the aubergine - cut open and drizzle with a little more oil