Moroccan-Spiced Lamb

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 16, 2017.

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With dukkah roasted cauliflower, yams and date vinaigrette

Ingredients

1/4 head cauliflower, cut into small florets and stalk roughly diced
300g yams, scrubbed and cut in half lengthways, cut any larger ones into quarters
1 teaspoon oil, for cooking (or use spray oil)
1 can chickpeas
2 tablespoons dukkah
1 courgette
2 tablespoons parsley leaves and stalks
½ bag baby spinach leaves
60g date and mustard vinaigrette
1 teaspoon vinegar (e.g. apple cider, white wine, red wine)

oven to 220℃ . Line an oven tray with baking paper.
Toss cauliflower, yams and oil on prepared tray and season with salt and pepper. Roast for about 15 minutes to start with. Drain and rinse chickpeas. After 15 minutes, toss first measure of dukkah and chickpeas though veggies on tray. Roast for a further 10 minutes, until veggies are cooked through and cauliflower is golden.
While veggies cook, prepare the rest of the meal. Pat lamb dry with paper towels and coat in Moroccan spices and oil. Season with salt and set aside.
Use a vegetable peeler to peel courgette into long, thin ribbons and thinly slice core. Roughly chop parsley. Set both aside in a large bowl. Finely chop mint leaves. Set aside to serve.
Heat a large, dry fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest for a few minutes before slicing thinly against the grain.
Once veggies have finished roasting, add to bowl with parsley along with spinach, vinaigrette and vinegar. Toss to combine and season to taste with salt and pepper, if desired.
divide dukkah roasted veggies between plates with slices of Moroccan-spiced lamb. Drizzle over any lamb resting juices. Garnish with mint and remaining dukkah.