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Lamb sans glug.

Serves: 4

Super simple Matt Moran recipe I pulled from The Australian Financial Review in 2008! Gives you some indication of the backlog.

I was introduced to ras el hanout about 10 years back and it is one of the most versatile spice mixes you can get. Ras el hanout means ‘house spice’ and in Northern Africa and parts of the Middle East, every spice shop competes with their own version of it.

Some interpretations have up to 30 spices included in it.

You won’t find it at Coles though Herbies and David Jones (Food Hall) have it.

I haven’t made it myself though I have included Matt Moran’s take on the spice and once I am out of my current supply, I will give it a go.

I served the lamb with cous cous (which according to Natalie I cannot master and so she refers to it as ‘glug’) with chicken stock, almonds, currents and coriander and at Nat’s highly successful recommendation, roasted red onion pieces and baby carrots, sautéed in the pan with honey.

You’re welcome!

Ingredients

600gm lamb backstrap
100gm natural (fat-free) yoghurt
1 tsp ras el hanout
Bunch of mint, roughly chopped
Salt and pepper
1 tbsp extra virgin olive oil
2 tbsp preserved lemons thinly sliced

Ras el hanout

2 tbsp ground cumin
2 tbsp ground ginger
2 tbsp table salt
1 tbsp ground cinnamon
1 tbsp ground coriander
1 tbsp cayenne pepper
1 tbsp ground fennel seeds
3 tsp ground black pepper
1 tsp ground cloves

Method

  1. For the ras el hanout, combine all the ingredients well and store in an airtight container.
  2. To prepare the lamb, cut the lamb into 3cm pieces. In a bowl, mix the yoghurt and ras el hanout with half the mint. Place the lamb in the bowl and coast with the marinade. Marinate overnight.
  3. To prepare the skewers, soak some bamboo skewers in water for an hour (to prevent burning).
  4. Pre-heat the grill to hot. Place four to five pieces of lamb on each skewer and season with a little salt and pepper and drizzle with olive oil.
  5. Grill the skewers for a minute on each side.
  6. Serve the lamb and scatter over the preserved lemon and remaining mint.
  7. Glug.

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