Welsh Lamb fillet Pinchos Moruños by Bar44

  • Prep time 2 hrs
  • Cook time 5 mins
  • Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove and rest for 5 minutes before serving.

Optional Extra: Romesco Sauce (30 mins)

  1. Preheat the oven to 220C/200C Fan/Gas mark 7.
  2. 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.
  3. 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.
  4. 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!

Optional Extra: Mojo Verde (20 mins)

  1. 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.
  2. Put all the ingredients, except the coriander, into a blender and blitz for 1 minute.
  3. 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.
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