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Ras-el-hanout lamb

Name: Ras-el-hanout lamb
Cook time: 20 min
Yield: 2
Cuisine: North Africa

with green quinoa 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: 2,276kJ (544kcal)
Protein: 41g
Carbohydate: 49g
Sugars: 15g
Fat, total:20g
Saturated:4g
Sodium:671mg
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 GREEN 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 then cook for 1-2 mins. Place into a salad bowl and leave to cool for a few mins. Just before serving, add the cranberries, baby spinach and half the mint then 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 the green quinoa onto plates. Top with sliced lamb, dollop with babaganoush and sprinkle over remaining mint.