Katie QuinnComment

Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts

Katie QuinnComment
Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts
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SERVES 4-6

RECIPE WRITTEN EXCLUSIVELY FOR WHAT KATIE ATE BY
SARAH HUGHES


INGREDIENTS /

TO MARINADE THE LAMB

750g lean lamb rump or 6 lamb gigot chops
3 tbsp extra virgin olive oil
4 large garlic cloves, peeled and roughly chopped
Juice/zest one large lemon
1 tsp cinnamon
1 tsp ground cumin
1 tsp chilli powder
Handful fresh mint leaves, roughly torn

FOR THE SALAD

200g fine beans, topped, tails on, blanched and refreshed.
50g butter, softened
Small handful of tarragon leaves, finely chopped
4 handfuls of rocket
2 red peppers, de seeded and cut into 6 pieces
50g hazelnuts, toasted and skin removed

FOR THE DRESSING

1 heaped tsp of Dijon mustard
2 tbsp red wine vinegar
1 tsp sugar
6-8 tbsp extra virgin olive oil
Salt and freshly ground black pepper.

METHOD /

Cut off excess fat from lamb and place lamb into large Ziploc bag.

Season well with salt and black pepper; add all marinading ingredients, close bag and toss meat around in bag to coat evenly and thoroughly. Refrigerate for 2 hours or overnight if possible. If you can leave overnight, the flavour will be fantastic.

Preheat oven to 200˚C (fan forced).

Rub cut peppers with olive oil and season with salt and black pepper. Roast for 20-25 minutes or until charred. Remove from oven, place in a bowl, cover with cling film and allow to rest for 10 minutes before peeling off blackened skin.

If cooking in the oven: Heat a large, non-stick cast-iron frying pan until hot. Sear lamb really well on all sides then transfer to oven 12 - 15 mins depending on how you like your lamb.

If cooking on a BBQ cook until as per your liking.

Allow to rest for 5 minutes before slicing.

While meat is resting, prep salad ; whisk all dressing ingredients and combine with leaves and green beans. Scatter roughly on large platter.

Combine softened butter with chopped tarragon leaves.

Tear or slice roasted peppers thinly and scatter on top.

Slice meat loosely against the grain and arrange on top, dot with tarragon butter (it will melt on residual heat of lamb) and dress finally with chopped roasted hazelnuts and juices from the lamb.

Serve immediately with crusty bread.