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April seasonal
Spiced lamb with samphire and sumac salad

Spiced lamb with samphire and sumac salad

Name: Spiced lamb with samphire and sumac salad
Yield: Serves 4
Cuisine: Turkish recipes
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

Easy
August 2016

Easy
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.

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

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

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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

Method

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.