Moroccan Lamb Neck with Roast Carrot Salad Recipe | Abel & Cole
Moroccan Lamb Neck with Roast Carrot Salad
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Prep: 20 mins
Cook: 25-30 mins
Our high welfare lamb is made even more moreish in this Moroccan dish that's taken a tumble with cumin, orange zest and harissa.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 orange
  • 2 tsp cumin seeds
  • A pinch of harissa
  • A pack of lamb neck fillet
  • A handful of carrots
  • A bag of wholewheat couscous
  • 1 red onion
  • A bag of watercress
  • A handful of flat leaf parsley
  • A pot of black olives
From your kitchen
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml hot water
You'll need
  • Grater or zester
  • Baking tray
  • Pestle and mortar or spice grinder
  • Chopping board
  • Knife
  • Vegetabke peeler
  • Pan with a lid
  • Colander
  • Kitchen paper
  • Frying pan
  • Tongs
  • Heatproof bowl
  • Measuring jug
  • Cling film or saucer
  • Fork
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Finely grate or pare the zest from the orange. Spread it out on a baking tray. Bake for 5 mins. Sprinkle over 1 tsp of cumin seeds. Bake for another 5 mins.

  • 2.

    Tip the orange zest and cumin into a pestle and mortar or spice grinder. Grind them to make a fine powder. Add a pinch of harissa and a glug of olive oil. Stir to mix. Rub the paste into the lamb. Put to one side. Fill a kettle and boil it.

  • 3.

    Peel and slice the carrots. Pop them in a pan. Fill with hot water from the kettle. Cover. Bring to the boil. Boil for 2-3 mins till just starting to soften. Drain and pat dry with kitchen paper. Lay out on the baking tray in a single layer. Drizzle with olive oil. Sprinkle over 1 tsp of the cumin seeds. Season. Roast for 10 mins.

  • 4.

    While the carrots cook, sprinkle the lamb with a little salt. Heat a glug of olive oil in a frying pan. Add the lamb. Fry for 1-2 mins till golden brown. Turn over. Fry for another 1-2 mins.

  • 5.

    Pop the lamb in the roasting tin with the carrots. Roast for 5-10 mins. Take the tin out of the oven. Cover with foil. Leave the lamb and carrots to rest for 5-10 mins.

  • 6.

    Pop the couscous in a heatproof bowl. Pour in 150ml hot water. Cover with cling film or a saucer. Put to one side to soak. Peel and slice the onion thinly. Rinse and roughly chop the watercress. Rinse and chop the parsley. Halve the olives.

  • 7.

    Fluff the couscous with a fork. Stir in the roasted carrots from the lamb tray, the sliced onion, watercress, parsley and olives. Taste and adjust the seasoning. Slice the lamb and serve with the couscous.

  • Tip

    Roasting the lamb for 5-10 mins, depending on how thick your lamb neck fillets are, should give you nice pink meat. If you prefer your lamb cooked all the way through then roast it for 10-15 mins.