Name: Ras el hanout crusted lamb steaks with roasted roots
Total time: 1 h
Yield: Serves 4
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

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Ras el hanout crusted lamb steaks with roasted roots

Ras el hanout crusted lamb steaks with roasted roots

Published: February 14, 2017 at 11:19 AM

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Serves 4

Easy

Total time: 1 hr

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Ras el hanout is a spice blend most commonly found in Moroccan cuisine. In this recipe, the spice mix is used to season lamb steaks for extra flavour and served on a bed of roasted vegetables and chickpeas

Gluten free

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Alternatives

Complete the dish

Try this recipe for ras el hanout-crusted lamb steaks, then check out our classic lamb steaks, served with tomato and rosemary.

Ingredients

Nutrition

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

Nutrition: per serving

kcal486

low
fat17.9g
saturates5.1g
carbs35.1g
sugars17g
fibre15.8g
protein38.4g
salt0.55g

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.

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