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Home Recipes Red Meat Chermoula lamb with spelt, aubergine, fennel and salsa verde

Chermoula lamb with spelt, aubergine, fennel and salsa verde

A tasty lamb with spelt salad and salsa verde recipe from the talented Devilled Egg online cookery school. Serves 2...

Chermoula lamb with spelt, aubergine, fennel and salsa verde

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

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Steenbergs, 6 Hallikeld Close,
Barker Business Park, Melmerby,
Ripon, HG4 5GZ
Company reg: #4316848
VAT no: #828127524


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