Spiced lamb with samphire and sumac salad

  • Portion size: Serves 4
  • Hands-on time 55 min, 
plus marinating
  • Difficulty: easy

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.

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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
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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.
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  5. Dress the salad with the 2 tbsp oil and lemon juice, pile onto a platter with the lamb and serve.

Nutrition

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

Make Ahead

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

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