Chermoula lamb with hot pepper and carrot puréeServes 4
Here, a classic Moroccan marinade, chermoula, is rubbed into a butterflied leg of lamb, which your butcher can bone out for you. Roasted flat, you’ll be amazed how quickly the meat cooks.
Roast lamb on the table in 40 minutes – fantastic! You don’t even have to make the purée: hummus or minty yogurt goes well with the lamb, too.
- 1 x 1.3kg (3lb) butterflied leg of lamb (boned weight), Trimmed of excess fat
for the Chermoula
- 6 tbsp olive oil
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp sweet paprika
- 1 medium red chilli, deseeded and finely chopped
- Finely grated zest and juice of 1 lime
- 2 garlic cloves, crushed
- Leaves from 1 small bunch coriander, chopped
- A small handful of flat-leaf parsley leaves, chopped
- Salt and pepper
for the Pepper and carrot purée
- 2 red peppers, halved and deseeded
- 4 tbsp olive oil
- 2 tbsp red-wine vinegar
- 450g (1lb) carrots, scraped and chopped
- ½ tsp cayenne pepper or paprika
- 2 tbsp double cream (optional)
- Mix all the chermoula ingredients together. Pierce the meat all over on both sides with a sharp knife and put in a roasting tin. Pour on the chermoula and rub it all over, making sure it gets into the little cuts. Cover with cling film and marinate in the refrigerator; a couple of hours is fine, overnight is better.
- Put the peppers in a roasting tin, drizzle with olive oil and vinegar and season. Roast in an oven preheated to 180ºC/350ºF/gas mark 4 for 45 minutes, until soft. Barely cover the carrots with water and boil until soft. Drain and keep the cooking liquid.
- Purée the peppers, with the cooking juices, the carrots and cayenne, adding enough carrot cooking liquid to create a smooth purée. Add the cream if using.
- Cook the lamb, flesh-side down, in an oven preheated to 230ºC/450ºF/gas mark 8 for 15 minutes, then turn the heat down to 200ºC/400ºF/gas mark 6 and roast for a further 15 minutes. Cover with foil and a couple of tea towels and leave to rest for 10 minutes. Carve and serve with the purée and a bowl of couscous or bulgar wheat.