Spiced Lamb Pistachio and Beetroot Salad with Orange Dressing
Spiced Lamb with Pistachio and
Beetroot Salad with Orange Dressing
The lamb itself was tender and cooked to just pink with a brilliant
sumac based spice rub and the orange and honey in the dressing
balanced out the beetroot. A bit of cumin in the dressing tied it
in with the lamb and a bit of honey did the same for the
yoghurt.
Spiced Lamb
Pistachio - Serves 2
2 lamb back-straps
2 garlic cloves
2 tablespoons of olive oil
½ tablespoon of coriander seeds
1½ tabelspoon of cumin seeds
1½ tabelspoon of allspice
2 tabelspoon of sumac
¼ cup of shelled pistachios, crushed
Mint Yoghurt
½ cup of yoghurt
1 tabelspoon of finely sliced mint leaves
½ tabelspoon of honey
Beetroot Salad with Orange Dressing
1 beetroot, diced
1 potato, diced
½ cup of grated carrot
½ tabelspoon of fresh ground cumin seeds
1 teaspoon of orange zest
juice of 1 orange
½ tabelspoon of honey
2 handfuls of salad leaves
Starting with the beetroot salad; steam the beetroot for about an
30-45 minutes or until it’s fairly tender but still has a bit of
resistance. Add the potato and carrot and continue to steam until
all is tender and the tip of a knife has no resistance left to it.
Toss through the salad leaves and put aside until serving. Mix the
remaining salad ingredients into a bowl for the dressing.
For the mint yoghurt, mix it all together. Put aside until
serving.
Lamb. Toss the lamb, garlic and oil together and stand to marinade
for two hours. Grind and mix the spices together. Once the lamb has
marinaded for the set time, rub the spice mix all over the meat and
fry or bbq on medium-high for 5 minutes each side. Take the lamb
off the heat and wrap in foil for 8-10 minutes to rest.
Dress and plate the salad. Slice the lamb back-strap on the
diagonal and plate. Sprinkle with the pistachios and drizzle around
the mint yoghurt.