MLA Chermoula marinated lamb top sirloin with vegetable tagine
- Prep time 20Min
- Cook time 40Min
- Technique Grill
- Meat Lamb
- Cut Top Sirloin
- Serves 10
Chermoula-marinated lamb sirloins are paired with a fragrant vegetable tagine of quinoa or barley, pumpkin, aubergine, and preserved lemon, served with yogurt and pomegranate seeds for a vibrant and flavourful dish.
Ingredients
For the Lamb:
- 10 small lamb loins
- 85g chermoula seasoning
For the Vegetable Tagine:
- 115g barley or quinoa
- 1 cinnamon stick
- 3 cardamom pods
- 1 star anise
- 1 tablespoon honey
- 240ml veal stock
- 2 tablespoons olive oil
- 6 shallots, peeled and diced
- 1 celery stalk, diced
- 1 small aubergine (eggplant), diced
- 30g preserved lemon, diced
- 1 cup pumpkin, diced
- 3 tomatoes, seeded and diced
- 1 tablespoon parsley, chopped
- 1 tablespoon coriander (cilantro), chopped
Method
- Preheat oven to 350°F. Coat lamb top sirloins well with half of the chermoula seasoning. Allow to stand 20 minutes.
- Place barley or quinoa in a large saucepan with the cinnamon stock, cardamom pods, star anise, honey and stock. Bring to a boil, then reduce and simmer 12 minutes or until grains are soft.
- Heat oil and sauté the shallots, celery and eggplant until lightly browned. Stir in the remaining chermoula and fry 2 minutes. Add the preserved lemon, pumpkin and barley mixture to the pan. Cover and cook vegetable tagine for 15-20 minutes, or until vegetables are tender.
- Add tomato, parsley and cilantro.
- While tagine is cooking, heat a little butter and oil in a fry pan over medium heat and brown top sirloins on all sides well. Remove and place lamb top sirloins onto a baking tray and finish in the preheated oven for 12 minutes. Allow to rest 10 minutes prior to slicing.
- Serve sliced lamb top sirloins with vegetable tagine, yogurt and pomegranate seeds.
