Pic of Moroccan spiced lamb with beetroot

Moroccan spiced lamb with beetroot

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Meat mains

Moroccan spiced lamb with beetroot

Main Serves 4 1h 10 min
A succulent, warmly spiced trio of griddled lamb chops, punchy beetroot and yoghurt purée and fragrant couscous. Roasting the beetroots takes a while, but this recipe is easy to follow and makes a delectable dinner.

Ingredients

for the beetroot purée

  • 600g small beetroot, trimmed of leaves and root, left whole in their skins
  • 120g plain yoghurt

for the lamb

  • 2 tbsp olive oil
  • zest and juice of 1 lemon
  • 2 garlic cloves, finely chopped
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1 tsp smoked sweet paprika
  • 3 tsp fennel seeds
  • 4 lamb steaks

for the couscous

  • 200g couscous
  • 25g butter
  • zest and juice of 1 lemon, more to taste
  • large handful fresh herbs, chopped – parsley, coriander and mint
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 1h

For the beetroot

  • Step 1

    Preheat oven to 190°C/Gas 5. Wrap the beetroot in foil and place in a baking dish. Bake until tender, about 45 minutes - test with a knife. Remove from the oven and leave until cool enough to handle, then rub off the skins.
  • Step 2

    Roughly chop, then blitz in a food processor with the yoghurt, seasoning to taste.

For the lamb

  • Step 1

    Mix the oil, lemon zest and juice, garlic and spices in a bowl. Add the lamb and toss together. If you have time, marinate in the fridge for an hour or two.

Put the couscous

  • Step 1

    in a large bowl and add just enough boiling water to cover. Pop in the butter, stir and leave to absorb for about 10 minutes. Fluff it up with a fork. Add the lemon zest, juice, herbs and stir.
  • Step 2

    Heat a griddle pan until very hot. Cook the lamb on both sides for 3-4 minutes, depending on thickness. Rest the meat for 5 minutes, then serve with the couscous and a dollop of beetroot purée (warm it in a pan if you like).