Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing
Jody says: “Ras el hanout is a Moroccan spice mix, which you can find in good delis and farm shops”
Lamb loin, about 450g
Oil for frying
1 tbsp ras el hanout spice mix
Salt & pepper
100g salad leaves
50g walnut pieces
100g soft goats' cheese
For the cherry dressing
450g fresh cherries
2 tbsp water
2 tbsp oil
1 tbsp red wine vinegar
Salt & pepper to taste
Remove the lamb from the fridge about 30 minutes before cooking. Preheat the oven to 200°C/180°C fan/gas mark 6. Marinate the lamb while you are waiting.
Rub the lamb all over with 2 tbsp oil. Season the spice mix with salt and pepper, rub all over the lamb and set aside.
Heat 2 tbsp oil in a frying or skillet pan over a high heat. Brown the lamb all over, for about 2-3 minutes each side. Transfer to a small roasting dish and roast in the oven for a further 8-10 minutes.
Remove the lamb from the oven and set aside to rest for 10 minutes before slicing.
Meanwhile, wash the salad leaves and divide between the plates. Dry-fry the walnuts until golden then scatter them over the salad leaves, followed by pieces of goats' cheese.
In a small processor, or bowl and hand-held whisk, place all but a few cherries (leaving some cherry halves to scatter over the salad). Add 2 tbsp water and blitz. Sieve the pulp into a bowl. Whisk through the oil and red wine vinegar and season to taste.
Slice the lamb and arrange over the salad. Drizzle with the cherry dressing.
Recipe by Jody Spencer
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