NUTTER’S LOIN OF LAMB CHERMOULA

Serves 4

OF all the ways of cooking lamb this is the one I favour. The rump is seared in hot oil until the fat has caramelised, sprinkled with the Chermoula spices, cooked till pink, then served sliced with a cool crème fraiche. It makes the most amazing midnight snack rolled up in a tortilla.

Ingredients:

●●Two tablespoons of olive oil ●●Four pieces of 180g loin of lamb fillet ●●Two cloves garlic crushed ●●Two teaspoons cayenne ●●Two teaspoons paprika ●●Two teaspoons cumin ●●Zest and slice of lemon – chopped ●●Two tablespoons of coriander ●●One tablespoon of flat leaf parsley ●●Two tablespoons of olive oil ●●Two courgettes – cut into lozenges ●●400g blanched new potatoes – cut into lozenges

Tomato relish

●●One onion – finely chopped ●●One clove of garlic – finely chopped ●●500g of plum tomatoes (fresh) – skinned and de-seeded ●●Two teaspoons of tomato puree ●●One sprig of fresh rosemary – finely chopped ●●Three tablespoons of olive oil ●●Two tablespoons yoghurt

Method:

1. For the tomato relish, fry the onion in the olive oil for three to four minutes until softened, add the garlic, tomatoes, puree and rosemary and simmer gently for 20 minutes, add the olive oil and season to taste. 2. Heat the olive oil, season the loin of lamb and seal on both sides. Mix together the garlic, cayenne, paprika, cumin, lemon, coriander and parsley. Scatter over the loin of lamb and place in a hot oven at 180c for five minutes or until cooked through. 3. Take a griddled pan and heat, smear the potatoes and courgettes with the olive oil and griddle until charred. 4. When ready to serve, arrange the potatoes and courgettes on a plate, slice the loin of lamb and place on top and finally smear with the tomato and yoghurt.