Aqua Restaurants and Kareem Vernon, Head Chef of the Welshback restaurant have provided us with this amazing recipe for a delicious Moroccan Lamb Dish. Have a go at home and be sure to share your results!

Chef at Aqua Restaurants

Photo - Kareem Vernon, Head Chef of Aqua, Welshback, Bristol. Credit: Aqua Restaurants

Ingredients

This recipe is designed for 2 people:

  • 6-8 bone lamb rack (French trimmed)
  • 1 1/2 tsp turmeric  
  • 1 1/2 tsp cumin 
  • 1 1/2 tsp ras el hanout 
  • 1 tsp harissa paste 
  • 3 gloves garlic
  • 1 red pepper
  • 2 carrots
  • 1 red onion 
  • 1 chilli 
  • Zest of half a lemon 
  • 6 heads of tender stem broccoli 
  • Half a tub of Greek or plain yogurt 
  • 10 fresh mint leaves 
  • Half a bunch of parsley 
  • 2 tbsp flaked almonds 
  • 2 tbsp raisins or sultanas 

Method

Pre heat the oven to 190'c. Prepare the red pepper, red onion and carrots into batons (rough chopped), cut the ends of the tender stem if needed. Fine dice the chilli and garlic. 

Heat a couple of tsp of olive oil in a heavy based frying pan or skillet.

Prepare the lamb by scoring the skin with a sharp knife then rub with olive oil and harissa paste. 

Combine all the spices together in a bowl then rub all over the lamb then season with salt and pepper.

Put the lamb skin side down into the pan and heat gently over a low heat until the fat begins to render from the skin (around 8-10 mins) being careful not to burn the spices.

Once the fat is rendered sear each side of the rack then remove the lamb and set aside on a plate.

Now add the red onion, garlic and chilli to the same pan used for the lamb and turn the heat up to medium and begin to caramelise.

Once caramelised, add the carrots, peppers, tender stem and raisins.

Once all the veg is combined and coated with the spices from the pan, add the veg mix to a deep baking tray. 

Place the seared lamb on top of all the veg and cook in the oven for 20 mins (for medium, 25 mins for well done).

After 10 mins of cooking, add the flaked almonds to veg and lamb.

While the lamb is cooking make the mint yogurt by combining half a tub of Greek yogurt with fresh chopped mint leaves, 1/2 tsp cumin and a squeeze of lemon juice. Mix well!

Once the lamb is cooked cover the whole tray with some baking paper or tin foil and cover with a tea towel. Allow to rest for at least 5 mins.

Remove the lamb from the tray add a small handful of chopped parsley and the lemon zest to the veg and give it a good stir.

Slice the rack with a sharp knife following each bone.

Plate by stacking a big pile or veg in the middle of the plate then stack each rack on top. Drizzle some mint yogurt around the plate and sprinkle some rock salt.

Food at Aqua Restaurants
About the Author

Aqua is your local neighbourhood restaurant, offering fresh food all day. Their restaurants are thoughtfully designed to what makes for a relaxed and inviting interior and they own three restaurants in Bristol. Aqua Clifton is situated on the busy Whiteladies Road, Aqua Welshback is located near Queen Square on the beautiful waterfront, while Aqua Portishead is further away from the city centre, situated in the coastal town of Portishead.

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