Arabic Spiced Lamb with Roasted Beetroot & Sweet Potato Salad

I distinctly remember when I first saw this recipe being made on Best in Australia a few years back. I was salivating so much that I tracked it down almost immediately and couldn’t wait to make it. Years later it still features prominently in my repertoire of favourites.  It makes a great casual lunch to enjoy with friends and never fails to impress as it’s so aromatic and bursting with flavour and colour.

South Cape make an excellent Persian Fetta that is available from most supermarkets. I love the stuff and often include more than the recipe calls for. Some would say I have an addiction, but that’s a post for another day.

Here’s the recipe with my inevitable tweaks and adjustments.  I think the original recipe called for Raspberry Vincotto on the salad. I have never used it (due to the expense of the product) and thus don’t know what I’m missing.

I have also made this recipe with chicken* (as in the photo taken the other night) and it’s just as lovely.

ARABIC SPICED LAMB WITH ROASTED BEETROOT & SWEET POTATO SALAD

Lamb & Spice

4 Lamb loin fillets

4 Cardamom pods

2 Cloves

½ Cinnamon quill

1 teaspoon Cumin seeds

1 teaspoon Coriander seeds

2 teaspoons Garlic

Sea Salt & freshly ground black pepper

Juice of 1 Lime

Dash of Olive Oil

3 teaspoons Pistachios (I sometimes substitute with walnuts and they work just as well)

Spiced Yoghurt

3 tablespoons Yoghurt

1 tablespoon Lemon Juice

1 tablespoon fresh coriander chopped

Sea salt

1 tsp Brown sugar

1/2 tsp Garam Masala

Salad

200 g Baby beetroot

A few sprigs of thyme

250 g Sweet potatoes, peeled and cut into chunks

1Red onion

350 g Sugar Snap peas

100 g Persian Fetta cheese

Rocket leaves

Mixed salad leaves

Balsamic Vinegar (or Raspberry vincotto if you have it)

Fresh mint leaves (a few sprigs)

 

Method

Lamb & Spice

Pound all spices in a mortar & pestle  and remove cardamom husks.

Add the rest of the ingredients and pound to chunky consistency.

Rub all over lamb and marinate for at least 1 hr.

Seal lamb in pan and finish cooking in hot oven till just cooked medium –rare, approx 8 to10 mins.

Let it rest for a few minutes then slice and serve on top of salad

Spiced Yoghurt

Combine the ingredients for the spiced yoghurt and set aside until required. Check for taste and balance the salt/sweet/tang.

Salad

Trim the excess stalks off the baby beets but leave a tiny bit. It is important not to cut the beets to keep the colour from bleeding out. Roast baby beets, sweet potato & onion in olive oil and thyme for about 30 minutes. Peel beets when cooled (surgical gloves come in handy!).

Blanch sugar snap peas and refresh in cold water & drain.

Place rocket and salad leaves on a platter and toss with a sprinkle of good balsamic vinegar.

Add the cooked vegetables, sugar snaps, nuts and crumble over the Persian fetta.

Top the salad with sliced lamb and dollop over the spiced yoghurt. Sprinkle some fresh mint leaves on the top.

Goes brilliantly with either a Pinot Noir or a chilled Pinot Grigio.

*If using chicken, slice 2 chicken breasts into quarters and marinate as for the lamb recipe above. Simply pan fry and add the salad.

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8 responses to “Arabic Spiced Lamb with Roasted Beetroot & Sweet Potato Salad”

  1. Stacey says :

    absolutely delicious! I used lamb racks and cooked everything on the bbq, including the vegetables and the lamb was amazing. I’ll definitely be making this again!

  2. Stacey says :

    This looks beautiful – I might test it out this weekend. Could you do the lamb on the bbq?

  3. Alice Shaw says :

    Oh yum!!! This looks fantastic… I shall be making this very soon.. hopefully I can do half as good a job as you. I have it on good authority that it is a winning recipe!

  4. Christie @ Fig & Cherry says :

    Just lovely! Interesting that you use garam masala in the yoghurt as that’s usually used in Indian recipes. I adore South Cape marinated fetta too! 🙂

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