Spring has arrived!
Moroccan lamb with a couscous salad. Photo: Fiona Feasey
I realise that it may be in poor taste to talk about lamb (the kind on a plate) when it’s spring, as every time we venture out anywhere we see lamb (the kind in a paddock) and they look so HAPPY! How could we?
Fortunately for our conscience, the lamb we get to eat is somewhat older than the balls of frolicking boucle in the field. And, New Zealand lamb, raised on mother’s milk and then turned out to graze lush green grass in the picturesque NZ countryside, results in what we as a nation are justifiably famous for: juicy, flavourful meat with very little fat.
The price of lamb has gone up recently, making the cheaper cuts a more attractive option for those who can’t go without. An extremely versatile meat, lamb can be used in most cultures of cooking with great success, and as long as you don’t overcook the meat of more expensive cuts, but keep it nice and pink, you will be rewarded with moist, tender flesh. BBQing adds a delicious flavour to any meat. Even if you just sear the outside and do the remainder of the cooking in the oven, the smoky flavour will remain.
The French lamb rack is a favourite year-round. Seal all over in a medium-hot pan for 2-3 minutes each side, and place into the oven for 10 minutes. Allow it to rest for five minutes before slicing between the bones, and you will be one very happy diner - and it comes with its own handle.
The recipe below can be made all summer and no one will tire of it, especially the host, as all the preparation can be done in advance. All that remains to do is for the racks to be placed on a hot BBQ so you can tease the tastebuds a little longer before sitting down to eat. The recipe is from Australian chef Simmone Logue. To French trim your lamb, clear the bones (in this case, the ribs) of any meat still clinging.
Moroccan lamb with a couscous salad
(Serves 4)
2 x French-trimmed racks of lamb
½ cup of thick, plain yoghurt
1 clove of garlic, crushed
1 teaspoon each of ground cumin, coriander and sweet paprika
½ bunch of coriander, chopped
Zest and juice of one lemon
Combine the lamb with the remaining ingredients in a glass bowl. Cover the bowl and marinate overnight.
Couscous salad
1¾ cups of couscous
1½ teaspoons of turmeric
1 small red onion, finely chopped
1 cucumber, finely diced
2 tomatoes, finely diced
½ cup of chopped mint leaves
½ cup of chopped coriander leaves
¼ cup of currants
¼ cup of toasted pine nuts
1 teaspoon of cinnamon
1/3 cup of olive oil
zest and juice of one lemon
Place the couscous and the turmeric into a bowl and add two cups of boiling water. Stir, cover and set aside for 10 minutes. Fluff with a fork and add the remaining ingredients. Place in an attractive serving dish on the table.
The following dressing is delicious served with lamb (and in fact chicken, fish or vegetables).
Tahini dressing
1 cup of thick, plain yoghurt
¼ cup of tahini (sesame paste)
1 clove of garlic, crushed
Zest and juice of one lemon
Combine all ingredients and serve with the cooked lamb.
When ready to serve, heat your BBQ to 180°C and place the marinated lamb racks on the grill. Cook for two to three minutes on each side, then either transfer to an oven for 10 minutes, or put the top down and cook to your liking. Allow to rest for five minutes somewhere warm, then slice. Serve on a platter garnished with extra mint or coriander.
On a recent spring eve, just after daylight saving gave us that extra hour of sunshine, we met friends for a fire on the beach. Hamburgers were the order of the day, and what a hit they were. Simple is best, and these patties were perfect. In an old cast-iron frying pan kept solely for the task, the lamb and beef combo was cooked with skill by someone who has done this a few times before. After I told a friend of the hamburger success she decided to do the same thing at home using the hassle-free barbie instead of the fire, and had an accident-free and enjoyable birthday party. This could be catching on! As I write, my husband is cleaning off our BBQ, and has already conspired with my child to cook hamburgers within the coming week. Burgers can be simply seasoned meat patties, or if you want to get your five-plus-a-day, then add grated carrot, beetroot, zucchini, onion, parsley, etc, and no one will ever notice.
Bring on the Barbie Burger, spring has arrived!
Fiona Feasey
