Chermoula rubbed Lamb T-bone with fired carrots (serves 6)
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients
6-8 Lamb T-bone Steaks
Chermoula Paste
2 shallots or 1 onion, peeled and diced
8 cloves of garlic, peeled and crushed
1 small knob ginger, peeled
2 tbsp curry powder
1 tbsp ground cumin
1 tsp paprika
1 cup fresh coriander leaves (keep some for garnish)
1 cup parsley leaves
1/2 cup mint leaves
Juice of 1 lemon
2tbsp sunflower oil
1 tbsp flaky salt
12 little carrots
2 tbsp sunflower oil
1/2 sunflower seeds
4 tbsp greek yoghurt
2 tbsp chopped mint
1/2 tbsp honey
Sea salt & cracked pepper
Method
Start by marking up the chermoula, smash all the paste ingredients together to combine or place all the ingredients into a kitchen blender and blitz until well combined.
Coat the lamb and set aside to marinade, ideally overnight.
Fire up your Engel Fire and cook down to coals, lower the grill down over the coals. Toss the carrots in a bowl with a touch of oil and season. Place the carrots onto the grill and cook over a medium heat until the carrots are just cooked through. Remove the lamb from the marinade and toss through a little oil before placed onto the grill along with the carrots.
Make up the mint dressing by combining the yoghurt with the chopped mint, honey and seasoning.
Once the lamb reaches 58 degrees - remove, lightly cover and allow to rest for 10 minutes before serving with the carrots, dressing and sunflower seeds.
This recipe was specially made with the Engel Fire cooker in mind.
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