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