Try something different with this Persian inspired lamb dish with sweet bursts of pomegranate.
Serves 2.Products used:
MasterClass Cast Aluminium 51cm Dual Griddle Tray
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Non-Stick 39cm x 27cm Baking Tray
Ingredients:
2 x 170g-180g canon of lamb
1 tbsp ras el hanout
1/2 tsp salt
1 tbsp olive oil
150g thick Greek yogurt
2 tbsp roasted almonds
Seeds of 1/2 a pomegranate
1 tbsp mint leaves
Method:
Pre-heat oven to 170°C.
Mix the res el hangout and olive oil together in a bowl, then spoon over the lamb and leave to marinate for 30 minutes.
Pre-heat a non-stick griddle pan before adding the lamb and cook on all sides until golden and crisp.
Transfer to a non-stick baking tray and cook for 10-12 minutes.
When the lamb is cooked it is important that you remove it from the oven and let it rest for 4-5 minutes before cutting.
Spoon the yogurt into the centre of each plate, using the back of your spoon spread the yogurt in a circular motion to create a bed to add the other ingredients.
Scatter the roasted almonds, pomegranate seeds and mint leaves around the plate before sitting the lamb in the centre.
Finish with a drizzle of good quality extra virgin olive oil before serving.
