Moroccan Spiced Lamb Mini Roast with Tomato Salsa and Garlic Pitta

Name: Moroccan Spiced Lamb Mini Roast with Tomato Salsa and Garlic Pitta
Prep time: 25 min
Cook time: 35 min
Yield: 3
Cuisine: Middle Eastern
Ingredients: 1 x 400g lamb mini roast; 2-3 tablespoons prepared ras el hanout spice mix; For the Moroccan Salsa:; 3 ripe tomatoes, finely chopped; Large handful freshly chopped coriander; 1 small onion, peeled and finely chopped or grated; Juice of 1 lime; 3 tablespoons rapeseed or olive oil; 1 teaspoon sumac; For the Garlic Pitta:; 3 whole pitta breads; Small knob butter; 3 garlic cloves, peeled and finely chopped; 1 sprig fresh thyme; Salad leaves, to garnish

Try this Moroccan spiced lamb mini roast coated in the popular ras-el-hanout spices and served with a Moroccan inspired salsa made with tomatoes, onions, fresh coriander, lime juice and a pinch of sumac spice. Serve this mini roast with garlic pittas. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.

prep time
25 mins

cook time
35 minutes

serves
3 people

Energy
615kcal
Fat
28.1g
Saturates
5.5g
Carbs
52.8g
Sugars
8.6g
Fibre
9g
Protein
38.1g
Salt
2.7g

Ingredients

1 x 400g lamb mini roast
2-3 tablespoons prepared ras el hanout spice mix
For the Moroccan Salsa:
3 ripe tomatoes, finely chopped
Large handful freshly chopped coriander
1 small onion, peeled and finely chopped or grated
Juice of 1 lime
3 tablespoons rapeseed or olive oil
1 teaspoon sumac
For the Garlic Pitta:
3 whole pitta breads
Small knob butter
3 garlic cloves, peeled and finely chopped
1 sprig fresh thyme
Salad leaves, to garnish

Method

Warm the spices in a dry non-stick frying pan for about 3-4 minutes to release the oils in the spices and set aside to cool for 2-3 minutes. Add some salt and pepper.
Prepare the mini roast by making several slits all over it. Using your hands, rub the ras-el-hanout spice mix all over the mini roast, ensuring the mix gets into the slits too. You can place this onto a BBQ for about 20-25 minutes, or place into a preheated oven at 200°C, 180°C Fan, Gas Mark 6, for 25-30 minutes until completely cooked through.
Meanwhile, prepare the Moroccan salsa; place all the ingredients in a bowl and toss together.
To prepare the garlic pitta; In a small bowl place the butter and grind with the remaining garlic clove and the leaves from 1 sprig of thyme. Microwave for 30 or so seconds until melted, alternatively you can buy ready-made garlic butter, Mix well then brush over the pittas. You can then place this onto the barbecue to create a crispy pitta, or just place on a pan to warm through.
Once the mini roast has cooked through, rest or 10 minutes, slice into thin slices, and serve inside pittas with salad leaves and the salsa.

Tips:

If preferred buy ready prepared garlic pitta breads instead. To make your own ras el hanout, throw the spice blend (3 tablespoons cumin seeds, 2 tablespoons coriander seeds, 1 tablespoons ground cinnamon, 2 tablespoons ground ginger, 2 tablespoons black peppercorn, 1 teaspoon rose petals, optional, 1 teaspoon ground turmeric, ½ teaspoon ground cardamom, pinch of saffron threads) into a pan. Allow to warm gently for about 10 minutes, then throw into a spice grinder and blend until you have a fine powder.