6 boneless lamb loins (I used Ovation Lamb from Greenlea Butcher Shop)
1 tablespoon ras el hanout
1½ cups thick plain yoghurt
2 tablespoonspomegranate molasses
1 fennel bulb, very thinly sliced, fronds reserved
½ cup sliveredalmonds, toasted
fresh mint leaves and lemon wedges to garnish
8 large green olives
small handful mint
zest 1 lemon
pinch chilli flakes
1 tablespoon olive oil
Heat a little oil in a large sauté pan.
Sprinkle the shortloins with salt then ras el hanout.
Heat a little oil in a large sauté pan and when hot, cook for 2-3 minutes each side.
Transfer to a plate and rest, lightly covered for a few minutes before slicing.
Spread the yoghurt over a large platter and drizzle with the pomegranate molasses. Add the sliced lamb and spoon over the meat resting juices. Top with the shaved fennel, olive salsa and mint and serve with lemon wedges.
Olive Salsa: Chop the olives, mint, lemon zest and chilli together then stir in the oil.