Spiced Lamb Shortloins with Fen­nel and Olive Salsa


6 bone­less lamb loins 1 ta­ble­spoon ras el hanout sea salt olive oil 1½ cups thick plain yo­ghurt

2 ta­ble­spoons pome­gran­ate mo­lasses, 1 fen­nel bulb, very thinly sliced, fronds re­served

½ cup sliv­ered al­monds, toasted

fresh mint leaves and lemon wedges to gar­nish

Olive Salsa, see recipe be­low

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. SERVES 6

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