Moroccan-style lamb salad

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A Summer spectacular of flavours from Africa.

Preparation: 15 mins (plus 30 mins marination)

Cooking: 10 mins

Ingredients

Ingredients to serve 4

4 lamb leg steaks
1½ tsp cumin
½ tsp turmeric
1 tsp harissa paste
5 tbsp olive oil
Salt and pepper
3 oranges, skinned and segmented with any juice reserved
5 tbsp orange juice (including any from above)
½ red onion, sliced
2 tbsp mint leaves, chopped
2 tbsp coriander leaves,, chopped
2 tbsp garlic infused olive oil (or plain olive oil)

Method

Place 1 teaspoon of the cumin, all the turmeric, the harissa, 2 tablespoons of olive oil and seasoning in a small dish. Mix well and coat the lamb steaks all over with the marinade. Leave to marinate at room temperature for at least 30 minutes.
Mix the orange segments with the onion and herbs in a large salad bowl.
Whisk the orange juice together with the remaining olive oil, the garlic-infused olive oil, remaining cumin and seasoning.
Heat a large non-stick frying pan over a high heat. When it is very hot add the lamb steaks and cook for 1½ minutes on each side. Lower the heat and cook according to taste and the thickness of the meat. Season with salt and pepper and leave to rest for 2 minutes.
Cut the steaks into thin slices, add to the orange salad and toss lightly with the vinaigrette.
Serve straight away accompanied with Moroccan bread or tabbouleh.

Tip: The longer you marinate the meat, the more tender and flavourful it will be. If you can, leave it to marinate for several hours before cooking or even prepare it the day before. Mix from time to time and remove from the fridge 30 minutes before cooking.

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