Ras El Hanout Lamb with Maple Pumpkin and Pomegranate Yoghurt

Ras El Hanout Lamb with Maple Pumpkin and Pomegranate Yoghurt

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 25, 2016.
Order Now
Order Now

Bringing the lamb up to room temperature before cooking will ensure more even cooking

Ingredients

MAPLE PUMPKIN

  • 400g peeled pumpkin, diced 2cm
  • 1 bunch baby carrots, scrubbed and cut in half lengthways
  • 1 tablespoon maple syrup
  • 2 tablespoons dukkah
  • 1/2 bag rocket leaves

POMEGRANATE YOGHURT

  • 1/2 cup natural yoghurt
  • 2 teaspoons pomegranate molasses

RAS EL HANOUT LAMB

  • 300g lamb rump steaks (at room temperature)
  • 2 teaspoons ras el hanout

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium-high heat (if using).
  2. Toss pumpkin, carrots and maple syrup on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 25 minutes, until tender and just starting to caramelise. Turn once during cooking.
  3. Mix together pomegranate yoghurt ingredients in a small bowl.
  4. Pat lamb dry with paper towels. Place on a plate and season with salt, pepper and ras el hanout. Toss to coat well. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  5. Remove lamb from pan and cover with foil to rest for 3–4 minutes before slicing in half against the grain.
  6. When pumpkin and carrots have finished roasting, sprinkle over dukkah and rocket and toss to combine.
  7. Divide maple pumpkin and baby carrots between plates. Top with ras el hanout lamb and a drizzle of pomegranate yoghurt.

Nutritional Information

Energy 2451 kj
586 kcal
Protein 37.3g
Carbohydrate 21.1g
Fat 37.2g