Moroccan spiced lamb with beetroot recipe image

Print Moroccan spiced lamb with beetroot

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 & root, left whole in their skins
  • 120g plain yoghurt
  • for the lamb:
  • 2 tbsp olive oil
  • Zest & 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 & juice of 1 lemon, more to taste
  • Large handful fresh herbs, chopped – parsley, coriander & mint
  • Salt & pepper

Method

  1. For the beetroot: 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.
  2. Roughly chop, then blitz in a food processor with the yoghurt, seasoning to taste.
  3. For the lamb: 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.
  4. Put the couscous 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.
  5. 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).
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