Moroccan style lamb with spiced cous cous and glazed pistachios

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Lamb is a meat that if often underused in my household but in this recipe it is the star of the show so don’t just leave it for Easter- hit the shops and get cooking! This dish has the perfect balance of savoury vegetables to balance the spice of the harissa, the richness of the lamb, the sweetness of the pistachios and the savouriness of the feta. The lamb can be marinated in advance if you have the time but equally it will also be delicious if it is made just ahead of time. I also made extra yogurt marinade and added some chopped coriander to serve on the side of the finished dish.

Ingredients- serves 4
For the lamb
8 lamb cutlets- trimmed
200ml natural yogurt
2 tbsp harissa paste

For the cous cous
1 red pepper
1 yellow pepper
1 courgette
1 aubergine
200g cous cous
400ml hot vegetable stock
1 tbsp harissa paste
100g feta
Fresh coriander
Salt and pepper

For the pistachios
2 handfuls of shelled pistachios
Knob of butter
2 tbsp sugar

1. Start off the lamb so then you have time to make the rest of the meal as it is marinating. Simply combine the yogurt and harissa in a bowl that is large enough to fit all the lamb cutlets. Season the yogurt to taste and coat the lamb cutlets well. Cover and chill until you need them.

2. Meanwhile preheat the oven to 180c/ 160 fan. Prepare all the vegetables for roasting by chopping into small pieces that can then be tossed through the cous cous. Place on a large baking tray, drizzle with oil, season and roast until tender.

3. Take a large bowl and place the dried cous cous into it. Cover the cous cous with the hot stock and allow it to be absorbed. Use a fork and fluff the cous cous before stirring through the harissa. Before starting the lamb, make the glazed pistachios. Take a small non- stick pan. Melt the knob of unsalted butter and dissolve the sugar into it and wait for it to start to bubble. Add the pistachios and cook until glazed and sticky. Leave the cool and move onto the next step.

4. When you are ready to cook the lamb, remove it from the fridge and heat a frying pan or griddle pan to a medium heat. Cook the cutlets for 2-3 minutes on each side until they are lightly golden.

5. To serve, choose a serving plate or platter that is large enough to hold all the lamb and cous cous. Add crumbled feta to the warm cous cous and sprinkle through some freshly chopped coriander to taste before arranging on the platter. Add the glazed pistachios and arrange the lamb cutlets on top. Finish with a little more coriander if you like and serve.

Moroccan lamb cutlets with spiced cous cous and glazed pistachios- bringing a splash of colour and oddles of taste to your dinner table via the Middle East!

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Nduja, red pepper and feta baked brunch eggs

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I’m just going to come out and say it… I love baked eggs! They are the perfect weekend breakfast or brunch that’s quick and easy so you still have plenty of time to read the papers and keep the tea and coffee coming. You can also use this recipe as a base recipe for tweaking as you go. I often add fresh baby spinach or kale and red onion is also delicious but the key is to keep it as light as possible.

Ingredients- serves 2
2 garlic cloves- finely sliced
1/2 tbsp nduja
Tin of chopped tomatoes
2 jarred roasted red peppers
Dried oregano, salt and pepper
50g feta
2 eggs

1. Preheat the oven to 180c/ 160 fan. Take a small overproof frying pan or ceramic dish that is big enough to fi the tomatoes into. Add a small glug of oil over a medium heat; fry the garlic for a minute before adding the nduja to melt into the mix. Sprinkle in the oregano, add the tomatoes and peppers. Season to taste, Bring to a gentle simmer and cook until thickened slightly.

2. Crumble over the feta. Make two slight hollows in the tomato mix and crack the eggs into it. Finish off in the oven until the egg white is set. Serve immediately with plenty of fresh sourdough.

Nduja, red pepper and feta baked brunch eggs- grab your bread and dip until your heart and stomach’s content!