BRICK BAY CHERMOULA LAMB
Inspired by the bounty of Brick Bay, we love the contrast of the tender lamb, the sweetness of the fresh figs, the creaminess of the yoghurt and feta and the crunch of the seeds.
From the Glass House Kitchen at Brick Bay Wines
SERVINGS: 4 | |PREP: 30 MINUTES | COOK: 12 MINUTES | DIFFICULTY: EASY
CHERMOULA PASTE:
1 cup fresh coriander, roughly chopped 1⁄4 cup fresh parsley, roughly chopped 4 garlic cloves, chopped
1 tbsp minced ginger
2 tbsp white vinegar
1 lemon, zested & juiced
1 tbsp ground paprika
1 tbsp ground cumin
1 red chilli, seeded
2 tbsp olive oil
SALAD:
600g lamb fillet or backstrap
60g Chermoula paste
1⁄2 butternut pumpkin
3 garlic cloves Rosemary twig 1⁄4 tsp nutmeg 1⁄2 tsp cinnamon Salt & pepper Olive oil
6 ripe figs
1 baby cos lettuce
150g Puhoi goats feta
Fresh herbs - mint, coriander, basil
Toasted sunflower seeds
Balsamic vinegar
Chutney to serve (we use a
caramelised red onion, beetroot & pear)
125g Greek yoghurt
Prepare chermoula paste by combining all paste ingredients in a food processor. Store any remaining chermoula in an airtight container in the fridge for 1 week. Marinate lamb (for backstrap, remove fat if preferred) in chermoula paste, season with salt and pepper, cover and refrigerate for a minimum of 4 hours or overnight.
Preheat oven to 220°C. Prepare butternut by removing seeds and skin. Roughly cut into medium-sized wedges. Finely chop garlic and rosemary. Combine garlic, rosemary, nutmeg, cinnamon, salt, pepper and 1 tablespoon of olive oil and toss through butternut.
Roast on a baking tray with baking paper for approximately 12 minutes. A sharp knife should pass through the butternut easily when it is properly cooked. Cut figs into quarters and remove stems. Rinse and separate cos lettuce leaves. We use the inside leaves as they are crunchy and smaller.
Preheat BBQ or grill until hot. While grill is heating, remove lamb from the fridge to bring the temperature up. BBQ the lamb to your preferred doneness - we prefer medium-rare. Rest for 5 minutes prior to slicing. Cut the lamb into large slices.
To serve, place the cos leaves, figs, butternut, sliced lamb and crumbled goats cheese onto a large platter. Garnish with fresh herbs, sunflower seeds, olive oil and balsamic vinegar, season to taste. Add dollops of chutney and yoghurt on the plate.
Perfect served with Brick Bay Rosé. For any remaining chermoula paste, top up with olive oil.
