Baby Lamb Rump With Moroccan Spiced Risotto

Best prepared in one of Kleenmaid’s ovens and Induction Cooktops. Click here for more info

What you will need:

For the lamb rump:

  • 4 x 150 g baby lamb rump
  • 1 tablespoon Bitton Moroccan Spice
  • Or your favourite Harissa spice paste
  • 4 tablespoons olive oil
  • Sea salt, to season

For the preserved lemon salsa:

  • ½ brown onion, finely sliced
  • ½ red Birdseye chilli, finely sliced
  • 2 tbsp good quality olive oil
  • Seas salt and pepper
  • ½ cup Preserved Lemon thinly sliced

How to make it:

Preheat Kleenmaid Oven to 200°C (390°F).

For the salsa, place all ingredients into a bowl and mix well.  Set aside until required.

Place the lamb in a bowl with Bitton Moroccan Spice or Harissa paste, and 2 tablespoons of the olive oil. Mix well until the lamb is coated with the spice.

Place a large, ovenproof, non-stick fry pan over high heat (Kleenmaid Induction level 7) and add the remaining olive oil. Heat until smoking. Add the lamb and seal well on both sides. Season with salt.

Transfer the lamb to the Kleenmaid oven and cook through. Generally 8 minutes will give you pink lamb and 16 minutes will give you lamb that is well done.

Remove the lamb from the oven and rest for 3 minutes. Carve into thick slices.

To serve, place spoonfuls of risotto on each serving plate and top with slices of lamb. Garnish with preserved lemon and coriander. Lightly steamed beans or a green salad are all that this dish needs as an accompaniment.

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