Ingredients
- 1/2 bunch mint, picked and washed
- 1/2 bunch coriander, picked and washed
- 2 cloves garlic, peeled
- 1 pinch saffron
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp chilli powder
- 2 tsp sea salt
- 2 medium spanish onions
- 1 bunch flat leaf parsley, picked and washed
- Olive oil
- 1 red capsicum
- 2 lamb backstraps, approx 400g each, cleaned of fat and sinew
- Freshly ground white pepper
- 100g rocket, washed and drained
- 1/2 lemon, juiced
- Extra virgin olive oil
Method
To make the chermoula
Place the mint, coriander, garlic, saffron, spices, salt, 1 spanish onion (roughly chopped) and half the parsley in a blender or use a stick blender to combine well. Add a dash of olive oil to assist blending and bring together to make a paste. The thicker the better for the paste to stick to the lamb.
Roast the capsicum on a barbecue or grill, peel and cut into strips. Put strips to one side.
To cook the lamb
Bring a frypan or barbecue hot plate to a high heat. Season lamb with salt and pepper then spread chermoula onto one side to about half a centimetre thickness. Drizzle pan or hot plate with olive oil and cook lamb, paste side down, on a high heat until a crust forms and it turns black.
Carefully turn the lamb over and cook a further 10 minutes on a medium heat. Remove from heat and rest in a warm place for 15 minutes.
Finely slice the remaining spanish onion and saute in the frypan until it's translucent. To make the salad, place onion, rocket, remaining parsley and capsicum strips in a bowl. Toss and dress with lemon juice and olive oil. Divide salad evenly between four bowls and slice lamb thinly across the grain. Place on top of salad.
