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Moroccan lamb with harissa-spiced couscous and chickpea salsa

Moroccan lamb with harissa-spiced couscous and chickpea salsa

Moroccan lamb with harissa-spiced couscous and chickpea salsa

  • Main
  • medium
  • 6
  • 3 hours 40 minutes, plus 24 hours chilling

PT3H40M

PT24H

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1
Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
2
Put all of the marinade ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go
  • 1 pinch of saffron
  • 1 tsp black peppercorns
  • 1 tsp juniper berries
  • 1 orange, zest only
  • 1 lemon, zest only
  • 1/2 tbsp of rosemary
  • 50g of garlic
  • 1 tbsp of coriander stalks
  • 150ml of olive oil
3
Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours
  • 2 lamb rump steaks, each weighing 240g
4
Preheat the oven to 60ºC/Gas pilot light
5
Next, make the tomato confit. In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water. Remove the skins and arrange evenly on a non-stick baking tray
  • salt
  • 500g of cherry tomatoes on the vine
6
Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half
  • 100ml of extra virgin olive oil
  • salt
  • black pepper
7
Allow to cool, then place in a sealed container in the fridge until ready to serve
8
Make the harissa by laying the pepper quarters skin-side up on a baking tray and lightly brushing with olive oil. Place under a hot grill until the skin has slightly blackened but is not burnt
  • 7 red peppers, stalks removed, deseeded and cut into quarters
  • olive oil
9
Cover with cling film and leave for an hour. Peel off the pepper skins and discard
10
Place the peppers in a food processor with the rest of the harissa ingredients and blend to a smooth paste
  • 15 red chillies
  • 160g of tomato purée
  • 1 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1 pinch of saffron
  • 1/2 tbsp of salt
11
In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper
  • 120ml of tomato juice
  • 120ml of chicken stock
  • salt
  • black pepper
12
Place the cous cous in a large bowl and pour over the seasoned boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes
  • 160g of couscous
13
Stir the cous cous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the cous cous with a fork
14
Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool. Stir the courgette into the cous cous, along with the harissa and coriander. Season to taste with salt and pepper
  • 1 tbsp of olive oil
  • 1 tbsp of courgette, diced
  • 1 tbsp of coriander
  • black pepper
  • salt
15
Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper
  • 240g of cooked chickpeas, peeled
  • 1 tsp red chilli, finely diced
  • 1/2 garlic clove, finely sliced
  • 1 bunch of coriander, finely sliced
  • 1 lemon, juiced
  • 2 tbsp of olive oil
  • 1 pinch of sugar
  • salt
  • black pepper
16
Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps
17
Heat the oil in an ovenproof frying pan and fry the lamb rump for 2-3 minutes on each side until the meat is evenly caramelised. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking
  • 75ml of oil
18
Remove from the oven and rest on plates for 10 minutes. Slice thickly just before serving
19
Discard the excess oil and return the pan to the heat. Deglaze with white wine and cook over a high heat until the liquid has reduced to a sauce consistency
  • 125ml of white wine
20
To serve, pile the cous cous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around and drizzle with the white wine sauce

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