6 hours ago
2
This is a superb – and complete – dinner. Baharat, aka Arabic seven spice, is a heady and aromatic blend of spices that includes pepper, cumin, cloves and cardamom, and is used extensively throughout the Middle East. Unsurprisingly, it’s a perfect blend in which to marinate lamb, and is delicious here tossed through the burghul salad with its sweet dates, salty and bright preserved lemon, and creamy tahini yoghurt.
Ingredients
800g-1kg (about 8) lamb cutlets
salt and black pepper
2 tbsp extra virgin olive oil, plus 1 tbsp and 3 tbsp extra
2½ tsp baharat spice
2 garlic cloves, peeled and minced
1 bunch Dutch carrots, green tops removed
1 cup coarse burghul
4 medjool dates, pitted and chopped
2 tbsp preserved lemon, finely chopped
2 tbsp lemon juice
1 tbsp white wine vinegar
¼ cup roughly chopped mint leaves, plus extra to serve
¼ cup coarsely chopped coriander leaves and stems, plus extra to serve
FOR THE TAHINI YOGHURT
50g Greek yoghurt
50g tahini
¼ cup water
1 garlic clove, peeled and minced
¼ tsp fine sea salt
Method
Step 1
Preheat the oven to 230C fan-forced (250C conventional). Season the cutlets with salt and black pepper and place them on a tray or in a large mixing bowl. Drizzle with 2 tbsp of olive oil, sprinkle with 2 tsp of baharat and add the minced garlic. Toss together until evenly coated. Set aside. Meanwhile, preheat an indoor or outdoor grill to high.
Step 2
Peel and diagonally slice the carrots to about 3-4mm thickness and toss with 1 tbsp of olive oil, salt and black pepper. Lay them on a tray lined with baking paper and roast in the oven for 10-15 minutes, or until tender and beginning to brown. Set aside.
Step 3
Add the burghul to a small pot and add 2 cups of water and a pinch of salt. Bring to a boil, then stir quickly before placing a lid on the pot and reducing the heat to the lowest setting. Cook for about 13 minutes and then turn the heat off and leave for 5 minutes, lid on.
Step 4
Empty the hot burghul into a mixing bowl and toss to allow some of the steam to escape. Add the roasted carrots, chopped dates, preserved lemon, lemon juice, vinegar, herbs, 3 tbsp of olive oil and the remaining ½ tsp of baharat. Toss and adjust for seasoning as needed.
Step 5
Grill the cutlets for about 2-3 minutes each side until charred but still pink on the inside.
Step 6
Make the tahini yoghurt by placing all the ingredients into a bowl and whisking until smooth.
Step 7
To serve, spread the salad onto the base of a platter and spoon the yoghurt over the top. Place the cutlets around the salad so their juices mingle with the dressing. Garnish with the extra mint and coriander leaves.
