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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Carrot recipes

Roast carrots with sesame seeds, feta and yogurt

For an easy side dish recipe with big impact, try roast carrots with sesame, feta...

Save recipe icon Save recipe icon Save recipe

Savoury pancake recipes

Asparagus and ham pancakes

Debbie Major’s savoury pancakes are stuffed with asparagus and ham and topped off with a...

Save recipe icon Save recipe icon Save recipe

Purple sprouting broccoli recipes

Purple sprouting broccoli and wensleydale tarts

These individual vegetarian tartlets are perfect for spring dining – make them as a starter...

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Best Jersey royals with butter and herbs

Looking for the best way to cook Jersey royals? Arguably, it’s the simplest way. Let...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.