Moroccan Spiced Lamb with Beetroot

Main courseServes N/K

Preheat the oven to 190°C. Wrap the beetroot in foil and place in a baking dish. Bake until tender (small ones will take 30-40 mins; larger up to 2 hours - test with a knife). Remove from the oven and leave until cool enough to handle, then rub off the skins. Roughly chop, then blitz in a food processor with the yoghurt, seasoning to taste. Mix the oil, lemon zest and juice, garlic and spices in a bowl. Add the lamb and toss together. If you have time, marinate in the fridge for an hour or two. Put the couscous in a large bowl and add just enough boiling water to cover. Pop in the butter, stir and leave to absorb for about 10 mins. Fluff it up with a fork. Add the lemon zest, juice, herbs and stir. Heat a griddle pan until very hot. Cook the lamb on both sides for 3-4 mins, depending on thickness. Rest the meat for 5 mins, then serve with the couscous and a dollop of beetroot purée (warm it in a pan if you like).


for the beetroot purée:
600g beetroot, trimmed of leaves &
root, left whole in their skins
120g plain yoghurt
sea salt & ground black pepper

for the lamb:
4 lamb steaks
2 tbsp olive oil
zest & juice of 1 lemon
2 cloves garlic, finely chopped
3 tsp ground coriander
3 tsp ground cumin
1 tsp smoked sweet paprika
3 tsp fennel seeds

for the couscous:
200g couscous
knob of butter, about 25g
zest & juice of 1 lemon, more to taste
large handful chopped fresh herbs
– parsley, coriander & mint