Spiced lamb with samphire and sumac salad
- August 2016
- Serves 4
- 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.
- 15.7g (4.2g saturated)
- 4.5g (3.7g sugars)
- 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
- 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.
- 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.
- 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.
- Dress the salad with the 2 tbsp oil and lemon juice, pile onto a platter with the lamb and serve.
Combine the salad, minus the salt, up to 8 hours ahead. Cover with damp kitchen paper and chill.
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