Moroccan Spiced Lamb Mini Roast with Tomato Salsa and Garlic Pitta
Try this Moroccan spiced lamb mini roast coated in the popular ras-el-hanout spices and served with a Moroccan inspired salsa made with tomatoes, onions, fresh coriander, lime juice and a pinch of sumac spice. Serve this mini roast with garlic pittas. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.
- 1 x 400g lamb mini roast
- 2-3 tablespoons prepared ras el hanout spice mix
- For the Moroccan Salsa:
- 3 ripe tomatoes, finely chopped
- Large handful freshly chopped coriander
- 1 small onion, peeled and finely chopped or grated
- Juice of 1 lime
- 3 tablespoons rapeseed or olive oil
- 1 teaspoon sumac
- For the Garlic Pitta:
- 3 whole pitta breads
- Small knob butter
- 3 garlic cloves, peeled and finely chopped
- 1 sprig fresh thyme
- Salad leaves, to garnish
Warm the spices in a dry non-stick frying pan for about 3-4 minutes to release the oils in the spices and set aside to cool for 2-3 minutes. Add some salt and pepper.
Prepare the mini roast by making several slits all over it. Using your hands, rub the ras-el-hanout spice mix all over the mini roast, ensuring the mix gets into the slits too. You can place this onto a BBQ for about 20-25 minutes, or place into a preheated oven at 200°C, 180°C Fan, Gas Mark 6, for 25-30 minutes until completely cooked through.
Meanwhile, prepare the Moroccan salsa; place all the ingredients in a bowl and toss together.
To prepare the garlic pitta; In a small bowl place the butter and grind with the remaining garlic clove and the leaves from 1 sprig of thyme. Microwave for 30 or so seconds until melted, alternatively you can buy ready-made garlic butter, Mix well then brush over the pittas. You can then place this onto the barbecue to create a crispy pitta, or just place on a pan to warm through.
Once the mini roast has cooked through, rest or 10 minutes, slice into thin slices, and serve inside pittas with salad leaves and the salsa.