Better Homes and Gardens (Australia) - - Spring Cooking -

Prepa­ra­tion time 15 mins

Cook­ing time 40 mins

Serves 4

3 x 400g mini lamb round roasts (ask your butcher to roll and tie these for you) Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp harissa paste

2 tsp fen­nel seeds

3 Tbsp ex­tra vir­gin olive

oil, plus ex­tra 4 Tbsp

3 bunches Dutch car­rots, trimmed,

peeled, green fronds re­served 1 Tbsp honey

½ red onion, very thinly sliced 2 Tbsp cur­rants

2 x 400g can can­nellini

beans, drained

2 Tbsp lemon juice

½ clove gar­lic, finely grated

2 small radishes, shaved

¼ cup tar­ragon leaves, to garnish

STEP 1 Pre­heat oven to

180°C fan-forced (200°C con­ven­tional). Sea­son lamb.

STEP 2 Com­bine harissa, fen­nel seeds and 1 Tbsp of the oil in a small bowl. Brush ½ of the harissa mix­ture over lamb to lightly coat. Heat 1 Tbsp of the re­main­ing oil in a large fry­ing pan over a medium-high heat. Cook lamb, turn­ing, for 10 min­utes or un­til browned all over. (Lamb will not be cooked through.) STEP 3 Mean­while, ar­range car­rots in a roast­ing pan, driz­zle with honey, re­main­ing harissa mix­ture and re­main­ing 1 Tbsp of oil. Toss to coat and sea­son.

STEP 4 Trans­fer browned lamb on top of car­rots. Roast for 25 min­utes or un­til lamb is medium-rare or cooked to your lik­ing, and car­rots are just ten­der.

STEP 5 Re­move lamb from pan and trans­fer to a plate. Cover loosely with foil and set aside for 10 min­utes to rest. Mean­while, scat­ter car­rots with onion and cur­rants, and re­turn to oven for 5 min­utes.

STEP 6 Put beans, lemon juice, gar­lic and ex­tra 4 Tbsp oil in a food pro­ces­sor and process un­til smooth. Trans­fer mix­ture to a small saucepan and stir over a low heat un­til warm. Sea­son.

STEP 7 Slice lamb. Spoon puree onto plates, top with car­rots mix­ture and lamb, then driz­zle with pan juices. Scat­ter with radish, tar­ragon and re­served car­rot fronds.

Harissa lamb roast

Roast chicken sa­tay

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.