Ingredients
Serves 4
For the Lamb:
600gr lamb backstrap
2 tbsp ras el hanout
ΒΌ piece preserved lemon, pulp removed and finely diced
2 tbsp extra virgin olive oil
For the Salad:
2 tsp cumin seeds
1 tsp coriander seeds
3 tbsp pomegranate molasses
1 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, crushed
2 tsp harissa
600 grams baby carrots, trimmed and scrubbed
2 tbsp mint leaves, shredded
1 cup baby rocket leaves
2 tbsp pistachio nuts, toasted
Method
Combine all the lamb ingredients in a glass or ceramic bowl and set aside for up to 24 hours (at least 1-2 hours).
In a small frying pan, over a medium heat, dry fry the spices until they are fragrant. This will only take a minute or so. Cool and grind to a powder in a mortar and pestle. Combine with lemon juice, olive oil, pomegranate molasses, garlic and harissa. Whisk to combine.
Blanch the carrots in boiling water until just undercooked (about 4-5 minutes). Drain well and allow to dry completely (they still should be hot). Add the dressing and toss to coat well. Add the mint and arrange on a serving platter or wide, shallow bowl. Reserve any remaining dressing.
Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice. Arrange over the top of the carrot salad and drizzle with any remaining dressing and scatter with pistachio nuts.