The lamb back straps can be substituted with boneless leg steaks, and the carrots can also be coarsely grated and added to the salad if preferred.
Serves: 4
INGREDIENTS
500 grams lamb back straps
1 tablespoon Moroccan seasoning
sea salt
Dressing
2 tablespoons olive oil
1 teaspoon sesame oil
½ teaspoon ground cumin
1 tablespoon white wine vinegar
2 cloves garlic, crushed
sea salt and freshly ground pepper
Salad
2 tablespoons vegetable oil
16 large kalamata olives, pitted
2 carrots, peeled
1 x 400 gram tin white beans, rinsed and drained
small handful coriander, roughly chopped
100 grams feta
plain yoghurt and harissa paste to serve (optional)
METHOD
Sprinkle both sides of the lamb with the Moroccan seasoning and sea salt. Heat a sauté pan with a little oil and cook the lamb for 2-3 minutes each side for medium-rare. Transfer to a plate and rest for 5 minutes.
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Heat the oil in a medium saucepan and cook the olives for 2-3 minutes until the fleshy side starts to crisp a little. Drain on kitchen towels.
Using a vegetable peeler, shave the carrots into long thin strips and place in a bowl with the beans. Add the dressing and most of the coriander and gently combine, trying not to break the strips of carrot.
To assemble: Divide the carrot salad between plates and top with crumbled feta and the black olives. Slice the lamb thinly on the diagonal and place next to the salad, spooning over any meat juices. Garnish with the remaining coriander and a grind of black pepper. I like to serve this with thick plain yoghurt swirled with a little harissa paste.
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