Jamie Oliver Moroccan Lamb Recipes

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MOROCCAN-STYLE LAMB BURGERS



Moroccan-style lamb burgers image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Provided by Jamie Oliver

Categories     Mains     Alfresco     Beef     BBQ food

Time 25m

Yield 6

Number Of Ingredients 13

600 g quality lamb shoulder, minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint, (15g)
DRY RUB
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout, or garam masala
1-2 teaspoons sweet smoked paprika

Steps:

  • Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
  • Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
  • You can either cook the burgers on a barbecue or indoors on a griddle - either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
  • Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
  • Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
  • Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
  • Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

Nutrition Facts : Calories 496 calories, Fat 25.7 g fat, SaturatedFat 10.5 g saturated fat, Protein 27 g protein, Carbohydrate 41.7 g carbohydrate, Sugar 6 g sugar, Sodium 1.9 g salt, Fiber 2.6 g fibre

GRILLED MOROCCAN LAMB CHOPS



Grilled Moroccan lamb chops image

Griddling these lamb chops in spices really brings out that bold, sweet meaty flavour.

Provided by Jamie Oliver

Categories     Lamb Recipes

Time 30m

Yield 4

Number Of Ingredients 18

8 quality lean lamb cutlets
1 teaspoon dried mint
1 teaspoon mild smoked paprika
½ a lemon
extra virgin olive oil
1 tablespoon fennel seeds
1 tablespoon cumin seeds
200 g blanched almonds
200 g quality houmous
2 tablespoons harissa paste
COLESLAW
2 carrots
½ a celeriac
¼ of a small red cabbage
½ an onion
1 bunch of fresh coriander
6 tablespoons natural yoghurt
1 lime

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.
  • Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.
  • Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.
  • Toast in the preheated oven until lightly golden, then remove and allow to cool.
  • For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.
  • Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.
  • Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.
  • Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.
  • Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.
  • Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw - delicious!

Nutrition Facts : Calories 857 calories, Fat 67.0 g fat, SaturatedFat 17.9 g saturated fat, Protein 35.8 g protein, Carbohydrate 22.1 g carbohydrate, Sugar 11.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

MOROCCAN LAMB STEW



Moroccan lamb stew image

A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.

Provided by Jamie Oliver

Categories     Mains     Jamie's Kitchen     Dinner Party     Sunday lunch     Moroccan     Stew     Beef

Time 1h35m

Yield 4

Number Of Ingredients 19

1 bunch of fresh rosemary
10 cm piece of ginger
½ teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
3-4 small dried chillies
extra virgin olive oil
4 small quality lamb neck fillets
4 sweet potatoes
2 red onions
4 cloves of garlic
12 ripe plum tomatoes
1 cinnamon stick
2 bay leaves
1 handful of dried apricots
350 g couscous
red or white wine vinegar
1 big bunch of fresh coriander
4 tablespoons fat-free natural yoghurt

Steps:

  • Preheat the oven to 190°C/375°F/gas 5.
  • Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  • Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  • Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  • Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  • Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
  • Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  • Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
  • Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
  • Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

Nutrition Facts : Calories 720 calories, Fat 19.9 g fat, SaturatedFat 8.5 g saturated fat, Protein 35.3 g protein, Carbohydrate 91.9 g carbohydrate, Sugar 34.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB



Jamie Oliver's Rustic French Rub for Lamb image

Make and share this Jamie Oliver's Rustic French Rub for Lamb recipe from Food.com.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 10m

Yield 2 T

Number Of Ingredients 7

2 teaspoons sea salt
1 teaspoon black peppercorns
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
3 fresh sage leaves
1 garlic, peeled
1 lemon, rind of, grated

Steps:

  • In a small chopper combine the ingredients and chop.

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