Ras el hanout crusted lamb steaks with roasted roots
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 carrots
- 3 parsnips
- 1/2 small swede
- 1 red onion
- olive oil
- 1 tsp smoked paprika
- 2 tbsp ras el hanout
- 4 lamb steaks, trimmed of all fat
- 400g tin chickpeas, rinsed and drained
- 1/2 lemon
- a small bunch coriander, chopped
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Peel and cut the carrot, parsnips, swede and red onion into similar-sized chunks. Toss the veg with 1 tbsp oil, the smoked paprika and some seasoning, and roast for 40-50 minutes until tender, golden and caramelised. Give them a shake halfway through cooking.
- STEP 2
When the veg have 10 minutes left, rub the ras el hanout into the lamb steaks, season and leave at room temperature while you heat a griddle pan to very hot. Drizzle the steaks with 2 tsp oil and grill for 2-4 minutes on each side until cooked to your liking. Leave to rest under foil.
- STEP 3
Tip the chickpeas onto the roasting tray and toss with the veg. Put back in the oven for 5 minutes for the chickpeas to warm through, then squeeze over the lemon, and mix in the coriander. Serve with the lamb.
