Moroccan Lamb With Carrot Mash

The ingredient of Moroccan Lamb With Carrot Mash

• 1 tablespoon tomato paste
• 1 2 1 tablespoon harissa paste depending how hot you like it
• 5 tablespoons 100ml olive oil
• 2 garlic cloves
• 2 3 4 cutlet lamb racks
• 6 large carrots peeled roughly chopped
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 2 tablespoons chopped flat leaf parsley
• 1 teaspoon cumin seeds
• 1 cup 250ml massel beef stock
• steamed green beans to serve

The Instruction of moroccan lamb with carrot mash

• combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove place lamb racks in a dish and brush with marinade set aside for 10 minutes
• meanwhile place the carrots in a saucepan of salted water bring to the boil then reduce heat to medium and simmer until tender drain and mash add the honey lemon juice parsley cumin seeds 2 tablespoons of the remaining olive oil and salt and pepper then beat well until mixture is smooth cover and set aside in a warm place
• preheat the oven to 220u00b0c
• heat remaining oil in an ovenproof frypan add the lamb racks reserving any marinade remaining in the pan laying them meat side down and cook for 1 2 minutes transfer the pan to the oven and roast for 10 minutes remove and set racks aside in a warm place to rest
• return the frypan to medium heat watch the handle it will be hot add any remaining marinade and the stock and bring to the boil stirring until sauce is reduced by half
• divide the carrot mash between serving plates add 2 3 lamb cutlets to each plate and drizzle with the sauce serve with the steamed green beans

Nutritions of Moroccan Lamb With Carrot Mash

calories: 989 46 calories
calories: 80 grams fat
calories: 29 grams saturated fat
calories: 15 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 53 grams protein
calories: 178 milligrams cholesterol
calories: 529 52 milligrams sodium
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calories: nutritioninformation