Ingredients
- 1kg lamb fillet, trimmed (lamb rump / leg steaks would also be good alternatives to use)
- 1 tablespoon coriander seeds, toasted in a dry pan for 2 minutes
- 2 tablespoons mild smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 stems of thyme leaves, picked
- 1 tablespoon sea salt (flakes)
- ½ tablespoon black pepper
- 50ml olive oil
- 2 cloves garlic, peeled & smashed
- 2 preserved lemons
- 1 handful fresh coriander, including stalk
- 10 picked mint leaves
- Wooden or bamboo skewers
Optional Extra: Romesco Sauce (30 mins)
- 300g fresh plum tomatoes
- 50ml extra virgin olive oil, plus extra for drizzling
- 1 slice of day-old bread
- 1 garlic clove, sliced
- 25g salted roasted almonds
- 1 tbsp sherry vinegar
- 2 piquillo peppers from a jar
- 1⁄2 tsp mild smoked paprika
- Sea salt and freshly ground black pepper
Optional Extra: Mojo Verde
- 2 tsp cumin seeds
- 1 bunch of spring onions, white parts only
- 4 garlic cloves
- 3 large handfuls of coriander
- 100ml cider vinegar instead
- 100ml light olive oil or good vegetable oil
- 100ml extra virgin olive oil
- Sea salt and freshly ground black pepper
5
Cooking Time
120
Prep Time
4
Serves
- Add all the dry spices, herbs, olive oil, salt and pepper to a blender, blend for 1 minute. Add the fresh garlic, preserved lemon, mint and fresh coriander, blend again for 30-60 seconds or so, until you have a lovely thick smooth and aromatic marinade.
- Dice the lamb fillet into 1.5-inch cubes. Add the lamb to a mixing bowl and pour over the marinade. Mix thoroughly and cover. Refrigerate for at least 2 hours, but for up to 12 hours.
- Heat a non-stick frying pan to medium high, with a drizzle of light olive oil. Place the marinated lamb onto the skewers, and sear in the hot pan for 2 minutes on each side, or until pink in the centre.
- Remove and rest for 5 minutes before serving.
- Preheat the oven to 220C/200C Fan/Gas mark 7.
- Cut the tomatoes in half and place them in a roasting tray. Drizzle with some olive oil, add salt and pepper and roast for 20 minutes.
- Meanwhile, heat the 50 ml oil in a frying pan until medium-hot, then add the bread and garlic. Cook for 2 minutes on each side, or until golden brown. Set aside to cool.
- When cool, transfer to a food processor or blender. Add the roasted tomatoes and all the remaining ingredients, and blitz to a slightly coarse purée (the traditional way) or until smooth if you prefer. Taste and adjust the seasoning. Yum!
- Place the cumin seeds in a dry frying pan and heat until toasted. Keep them moving as they can easily burn. Transfer to a mortar and crush with a pestle. Roughly chop the spring onions, garlic and coriander.
- Put all the ingredients, except the coriander, into a blender and blitz for 1 minute.
- Now start adding the coriander a bit at a time, continuing to blend as you go, until it has all been added and the consistency is smooth and creamy.
