Moroccan Lamb Steaks & a Grate Carrot Salad Recipe | Abel & Cole
Moroccan Lamb Steaks & a Grate Carrot Salad
Clock Image
Prep: 15 mins
Cook: 8-10 mins
Our lamb leg steaks are wonderful. They’re from grass-fed sheep that are looked after to the highest welfare standards. They rock with orange and purple carrot salad.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
Ingredients you'll need
  • 2 lamb leg steaks
  • 1 tsp ras el hanut
  • A bag of couscous
  • 6 purple and orange carrots
  • 1 tsp coriander seeds
  • 1 lime
  • A pinch of chilli powder
  • A jar of honey
  • A handful of mint
From your kitchen
  • 2 tbsp olive oil plus extra for cooking
  • Sea salt
  • 300ml hot water
  • Freshly ground pepper
You'll need
  • A couple of plates
  • A couple of bowls
  • Measuring jug
  • Chopping board
  • Vegetable peeler
  • Knife
  • Grater
  • Frying pan
  • Zester (optional)
  • Lemon juicer or fork
  • Whisk or fork
  • Griddle pan
  • Tongs
Step by step this way
  • 1.

    Pop the steaks on a plate. Drizzle a little oil over each one and rub it in. Sprinkle 1 tsp ras el hanut over the steaks. Rub this on both sides. Set aside.

  • 2.

    Fill and boil the kettle. Place the couscous in a bowl. Add a pinch of salt. Pour over 300ml boiling water and stir well. Cover with a plate and set aside.

  • 3.

    Peel, then top and tail the carrots. Coarsely grate them into a bowl. Toast the coriander seeds in a dry frying pan till they begin to smell aromatic. Tip them into a bowl.

  • 4.

    Finely grate the zest and squeeze the juice from the lime. Add to the coriander seeds. Add a pinch of chilli powder and half the honey.

  • 5.

    Add 2 tbsp olive oil to the bowl. Take a fork and whisk everything together. Taste and add more honey if you think it needs it.

  • 6.

    Strip the leaves from the mint and chop them. Add them to the carrots. Pour the dressing over the carrots. Stir to mix.

  • 7.

    Heat a griddle pan till it’s smoking hot. Add the lamb, Cook for 3 mins on each side till seared on the outside but still pink in the middle. Cook for 4 mins for medium and 5 mins each side for well done.

  • 8.

    Stir the couscous with a fork to fluff up the grains. Serve the steaks with the couscous and carrot salad.