Recipe Details



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Food Network SA

Test Kitchen Lamb

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 1/2 hr
  • Cook time
    › 40 min
  • Serves
    › 2-4


Cauliflower Pickle:
1 large cauliflower head
350ml Hanepoot, South African sweet wine
50ml Vinegar
50ml Water
50g sugar
1tbsp Olive oil

Couscous Tabbouleh:
150g Israeli couscous
Enough water to cover the couscous
2tspn olive oil.
Small bunch of the following micro herbs:
Rocket shoots
Radish shoots
2 Spring onions, chopped 
Semi-dried Tomatoes
1tsp ras el hanout (Moroccan spice mix)
1/2 lemon, juiced

Carrot Top Pesto: 
100g Carrot tops, washed thoroughly 
50g toasted cashew nuts
1 garlic clove, crushed
Juice of half a lemon
Pinch of salt
100ml olive oil 
½ tsp Ras el Hanout (Moroccan spice mix)

Tahini-Yoghurt Dressing: 
2 tbsp Tahini
4 tbsp natural greek yoghurt
Juice of half a lemon

Butter Carrots:
4 carrots, tops removed
120g butter
1tsp Ras El Hanout
Pinch salt

500g lamb loin
Pinch salt
Dash olive oil
Knob of butter

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