Chermoula lamb with spelt salad, aubergine and fennel Medium
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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