Spiced lamb with samphire and sumac salad

Spiced lamb with samphire and sumac salad
  • Serves icon Serves 4
  • Time icon Hands-on time 55 min, 
plus marinating

Selin Ziazim’s recipe uses tender lamb, marinated in an array of spices, to create a dish that is exploding with flavour. Serve at your next dinner party as an impressive main course.

Nutrition: per serving

Calories
238kcals
Fat
15.7g (4.2g saturated)
Protein
18.3g
Carbohydrates
4.5g (3.7g sugars)
Fibre
2.5g
Salt
0.2g
Calories
238kcals
Fat
15.7g (4.2g saturated)
Protein
18.3g
Carbohydrates
4.5g (3.7g sugars)
Fibre
2.5g
Salt
0.2g

Ingredients

  • 2 British lamb neck fillets, about 150g each, trimmed 
  • 100g samphire, trimmed
  • ½ red onion, finely sliced
  • 1 tbsp sumac
  • Small handful fresh parsley leaves
  • ½ small cauliflower, finely sliced
  • 2 tbsp extra-virgin olive oil
  • Juice ½ lemon

For the marinade

  • 4 heaped tbsp thick yogurt
  • 1 tsp hot smoked paprika (from Waitrose and Ocado)
  • 1 tsp ground cumin
  • 1 tsp ground fennel seeds
  • 1 tbsp extra-virgin olive oil, plus extra to coat
  • 1 tsp chopped fresh rosemary

Method

  1. Combine all the ingredients for the marinade in a large roasting dish. Add the lamb and coat. Cover with cling film and marinate in the fridge for at least 6 hours or overnight.
  2. To make the salad, combine the samphire, red onion, sumac, parsley and cauliflower in a large bowl with a little salt, then set aside while you cook the lamb.
  3. Heat a griddle pan until smoking. Wipe off any excess marinade from the lamb, then coat in a little more olive oil and salt. Griddle for 3-4 minutes on each side until the outside is golden and the inside is pink. Rest on a warm plate for at least 10 minutes. Cut into 1cm thick slices. 
  4. Dress the salad with the 2 tbsp oil and lemon juice, pile onto a platter with the lamb and serve.

delicious. tips

  1. Combine the salad, minus the salt, up to 8 hours ahead. Cover with damp kitchen paper and chill.

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