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Ras-el-hanout lamb

with jeweled rice and babaganoush

Ready in around 20 mins

RECIPE FACT:
Ras-el-hanout is a North African spice blend meaning ‘top of the shop’ and is used to flavour tagines, meat and fish. Blends vary but some can contain up to 100 spices!
Nutritional Info:
  • Energy: 2306kj (552Kcal)
  • Protein: 40g
  • Carbohydrate: 28g
  • Fat: 30g
  • Contains: Sesame, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Trim the ends off the green beans and cut in half. Remove the mint leaves from their stalks, roughly chop and set aside.

  • 2. TO PREPARE THE JEWELLED QUINOA:

    Open the bag of steamed quinoa, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add beans and cook for 1-2 mins. Add the quinoa and peas and cook for 1-2 mins. Place in a salad bowl and leave to cool for a few minutes. Just before serving, add half the mint, cranberries, baby spinach and pour in the orange dressing. Season with salt and pepper and toss to combine.

  • 3. TO COOK THE RAS-EL-HANOUT LAMB:

    Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the ras-el-hanout lamb steaks and sear on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the heat and allow to rest for 1-2 mins before slicing thinly against the grain. BBQ METHOD: Heat the grill side of a BBQ and cook for 2-3 mins on each side.

  • TO SERVE:

    Spoon green quinoa onto plates. Top with sliced lamb and dollop with babaganoush and remaining mint.

Ingredients In your box:
  • 1 pack of ras-el-hanout lamb steaks
  • 1 pack of steamed quinoa
  • 1 pot of orange dressing
  • 1 pot of babaganoush
  • 1 sachet of cranberries
  • 1 bag of green beans
  • 1 bag of baby spinach
  • 1 pot of peas
  • 1 bag of mint

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