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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Persian Lamb Parcels
Two hand trimmed lamb chumps, encased in delicate filo pastry, accompanied by an aromatic harissa, apricot & cumin stuffing.
Although we've been selling this recipe for a couple of years now, I have never been convinced that the lamb we have been buying is quite the right cut for this dish. After some work with a fantastic little lamb supplier from the Lake District we have now changed the cut to the wonderfully tender lamb chump. This should make this dish even more succulent.
Servings: Serves 2
Cuisine Type: Everyday Specials
Cooking Instructions:
1.Preheat oven to 200ºC/180ºC fan assisted/gas mark 6
2.Place the lamb on baking paper on a tray in the middle of the oven. Bake for 20-22 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t re-heat once cooked!
Ingredients:
Fresh lamb (63%)
Filo pastry (18%)
Red pepper (4%)
Butter
Black olives
Pine nuts
Harissa
Dried apricots
Basil paste
Garlic purée
Fresh mint
Salt
Ground cumin
Filo pastry contains: wheat flour, water, vegetable oil, salt, dextrose, preservative: potassium sorbate, maize starch.
Black olives contain: olives, salt, sunflower oil, bay leaf.
Harissa contains: chilli pepper seeds, garlic, salt, water, vegetable oil, caraway, coriander.
Basil paste contains: basil, sunflower oil, salt.
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: no
gluten: yes
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Bulgar Wheat Salad with Minted Yogurt Sauce (serves 2)
75g bulgur wheat
400ml just-boiled water
2 spring onions, trimmed & finely sliced
1 garlic clove, peeled & finely chopped
6 sun-blush tomato halves, drained & cut into strips
50g cucumber, diced
3 tbsp chopped fresh parsley
1 tbsp freshly squeezed lemon juice
Salt & freshly ground black pepper
For the sauce
6 tbsp Greek style yogurt
1/2 tsp mint sauce
1. Put the wheat into a bowl & pour over the water. Stir well then cover & leave for 30 minutes to allow the grains to absorb the liquid.
2. Drain the wheat in a sieve then tip into a serving bowl & mix lightly with the onions, garlic, tomatoes, cucumber, parsley & lemon juice. Add seasoning to taste.
3. Mix the ingredients for the sauce in a small bowl. Serve the salad & yogurt sauce with freshly cooked Bigham’s Persian Lamb Parcels.
Couscous with Prunes, Apricots & Roasted Vegetables (serves 2)
½ small yellow pepper, deseeded & cut into 1cm pieces
½ small red pepper, deseeded & cut into 1cm pieces
½ small red onion, peeled & cut into wedges
1 small courgette, trimmed & sliced
2 tbsp olive oil100g ready-to-soak couscous
175ml just-boiled water
4 no-soak apricots, quartered
4 no-soak prunes, quartered
4 handfuls mixed herb salad leaves
Salt & freshly ground black pepper
1. Warm a non-stick griddle pan over a medium heat. Place the peppers, onion & courgette in a bowl & toss with 2 tsp of the oil. Scatter over the griddle pan & cook for 6-8 minutes, turning occasionally until lightly charred.
2. Meanwhile, place the couscous in a bowl & stir in the hot water. Cover tightly with cling film & leave for 5 minutes before fluffing up with a fork.
3. Stir in the roasted vegetables, apricots & prunes. Season to taste. Toss remaining olive oil through the salad leaves. Serve couscous & salad leaves with freshly cooked Bigham’s Persian Lamb Parcels & a few spoonfuls of the minted yogurt sauce (recipe above).
The food of Persia was so delicious & enticing that mythology tells of it being used by the devil to corrupt an ancient king!
