Transcript

Ras el Hanout Lamb with grilled vegetable salad

Ras el hanout is Arabic for ‘Head of the shop’ and refers to a mixture of the best spices a merchant has to offer.
Ras el hanout spice mix

1 tblspn cumin
1 tblspn ground ginger
1 tblspn sea salt
3 tspn black pepper
2 tspn coriander seeds
2 tspn cayenne pepper
5 cloves
2 tspn fennel seeds
1 tspn nutmeg
½ cinnamon scroll
1 tblspn dried mint

Method

Dry fry the spices in a pan on medium heat until they start to pop then grind up in a pestle and mortar. Add dried mint and mix.

6 lamb forequarter chops
1 tub natural yoghurt
1 lemon
Olive oil
1 egg plant
1 zucchini
1 red capsicum
6 tomatoes
Handful fresh basil
2 red onions

Method

A day, or at least two hours before cooking marinate the chops in the Ras el hanout in the fridge. Place it all in a plastic tub and shake to coat.
Slice your egg plant into rings, zucchini into long slices and slice the pepper and onion.
Cook on a hot grill with a good drizzle of olive oil. When nicely coloured take off grill and cool on a tray. Rough chop and mix in a bowl with chopped tomatoes and basil. Season and add a drizzle of olive oil.
Back on the grill, cook the chops for 7- 10 minutes turning regularly.
Serve salad with chops with a good dollop of yoghurt and a squeeze of lemon over the chops and salad.