October 21, 2009

Moroccan-spiced Lamb with Pan-fried Potatoes; Baked Asparagus, Goats Feta and Preserved Lemon

Last night's dinner consisted of lamb rump steaks, served on a bed of pan-fried Desiree potatoes with a refreshing asparagus salad - all cooked and ready to serve in about 45 minutes.

You Will Need:
- Lamb Rump Steaks
- Olive Oil
- Ground Cumin
- Sweet Paprika
- Cayenne Pepper
- Desiree Potatoes

Create a marinade for the lamb with olive oil, cumin, paprika and cayenne (the ratio I used for the spices was 3:2:1, respectively) and rub well into the steaks. Set aside.

Peel Desiree potatoes, add to a pot of salted water and bring to the boil, cooking for 10-15 minutes, until a toothpick can be easily inserted through them. Drain, then thickly slice each potato. Set aside.

Heat a frying pan over medium-high heat, add the marinated lamb rump steaks and cook for approximately 2 minutes on each side, depending on the size, until your desired core temperature is reached. Remove from the pan and rest on a plate, covered with foil for a few minutes.

Meanwhile, add your slices of potato in a single layer to the pan and fry in the lamb's juices on high heat until crispy and golden on both sides. Season to taste. Serve immediately with the spiced lamb steaks.

Moroccan-Spiced Lamb Steaks with Pan-Fried Potatoes

You Will Need:
- Asparagus
- Olive Oil
- Cracked Black Pepper
- Fresh mint leaves
- Goat's Feta (I used Dodoni Goats Feta)
- Preserved Lemon
- Lemon

For the asparagus salad, drizzle olive oil over asparagus spears, season with cracked black pepper and place under a hot grill for 2-3 minutes until just tender. Transfer to a serving dish, scatter over fresh baby mint leaves, crumbled feta and finely chopped preserved lemon. Finish off with a squeeze of fresh lemon juice.

Grilled Asparagus, Goats Feta and Preserved Lemon

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