CHERMOULA LAMB SHOULDER WITH THYME BABY CARROTS & MEJADRA

I adore Moroccan chermoula and first started making paste after trying it at The Engine Room, it’s now often my go to marinade for chicken and lamb. Last Friday I entertained a beautiful bunch of gals who’d won my dining competition. We had loads of laughs and devoured this meltingly delicious Neat Meat  lamb matched with Tukipo River Estate Fat Duck Pinot Noir 2013 McManis Family Vineyards Petit Sirah 2014 courtesy of winefriend

One of my food heroes is Yotam Ottolenghi, I love his bold use of interesting flavour combinations and the mejadra  from his Jerusalem cookbook has inspired this comforting side-dish. You can buy fried shallots from most Asian supermarkets or fry your own.

 Serves 6

1 lamb shoulder (about 2.5kg), bone in

1 1/2 teaspoons each cumin  and coriander seeds, toasted and ground
4 garlic cloves, crushed
60ml (1/4 cup) fresh lemon juice
1 cup coriander leaves
1 cup Italian parsley
1 brown onion, roughly chopped
2 tablespoon smoked paprika
1/3 cup oilve oil
Salt & freshly ground black pepper

Blend all the ingredients (except lamb!) in a food processor until you have a thick paste, adding more oil if necessary.

For the lamb, preheat oven to 170C. Smear entire lamb with chermoula (at least 2 hours before) or overnight. Roast tightly covered with foil until very tender and falling from the bone (5-6 hours).

For the baby carrots, toss in olive oil, season with salt and pepper and thyme leaves and roast for half an hour while the lamb is cooking.

Medjara
2 tbsp olive oil
2 tsp cumin seeds
1½ tbsp coriander seeds
1 cup long grain rice
1¼ cup water
400g cooked lentils
½ tsp ground turmeric
1½ tsp ground cinnamon
1 tsp sugar
1 tsp salt Black pepper
½ cup crunchy Asian fried shallots

Put the olive oil, cumin seeds and coriander in a saucepan over medium heat. Cook for a couple of minutes until the spices are fragrant. Add the rice and stir to coat with the oil and spices. Add the water and lentils. While it comes to boil, add all the other spices, salt and pepper. When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.

Remove from the heat and let it rest for 10 minutes – during this time, any extra liquid will absorb. Just prior to serving, stir through the fried shallots.

Garnish with extra shallots, coriander, and serve with a dollop of yoghurt.