This is a warming and filling dish. The salty feta is a great seasoning in the salad and the salsa verde brings a much needed freshness.

  • For the lamb:
  • 1/2 a rack of lamb 
  • 1 tablespoon of chermoula powder 
  • 1/4 teaspoon of pink salt 
  • 2 large knobs of butter
  • Salsa verde:
  • 3 stalks of tarragon, leaves only
  • 1 bunch of parsley
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • 1,5 tablespoons of capers
  • 100ml extra virgin olive oil
  • 1 tbsp sherry vinegar

Accompaniments

  • For the spelt salad:
  • 200g cooked spelt, still warm
  • 50g crumbled feta
  • Large pinch of salt
  • Large pinch of ground white pepper
  • 1 tablespoon of rapeseed oil
  • Baked vegetables:
  • 4 baby aubergines, whole
  • 2 baby fennel bulbs, quartered
  • Sprinkling of salt

Method

For the lamb:

To cook the meat, score the fat and heat a glug of oil in an ovenproof pan
Season the meat generously with salt
Fry the skin until golden and flip for 1 minute
Sprinkle the skin with the chermoula
Add the butter to the pan and place into the oven for 10-15 minutes until cooked to you liking (roughly 10-15 minutes for a pink middle and an internal temperature of at least 60C)
Leave to rest for 5 minutes, skin side up, so the juices can redistribute in the meat evenly

For the spelt:

Combine the ingredients and season to taste

Vegetables:

Drizzle the aubergines and feel bulbs with oil, season with salt, wrap in foil and bake at 180C for 30-40 minutes until soft

To serve the aubergine – cut open and drizzle with a little more oil

For the salsa verde:
Blend all the ingredients into a smooth sauce

 

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