Moroccon Spiced Lamb Rump with Quinoa Salad and Yoghurt Dressing
meet the chef
Simon is passionate about traditional dishes produced with innovative flavour combinations. Along with owner Sam Wright, Simon prides himself and his team on their use of local produce from around the Derbyshire area. As a relatively small, local team Simon is able to let imagination play a huge part in the blacksmith’s menu, allowing those sought after ‘one-off’ dishes to come to life.
1 Tsp Ground Cumin
1 Tsp Ground Ginger
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Ground cinnamon
1/2 Tsp Ground corainder
1/2 Tsp Cayenne Pepper
1/2 Tsp Ground all spice
1/4 Tsp Ground Cloves
4 60z Lamb rumps
200ml Natural yoghurt
400g Cooked quinoa
A handful of fresh mint
A handful of fresh corainder
2 Plum tomatos seeded and diced
50g Toasted pine nuts
Juice of one lime plus the zest
100g Dried apricots, halved
1 Tbsp Honey
For Date Puree
100g dried dates
100ml Natural yoghurt
2-3 Aspargus, chopped
4-5 Large spring onions, chopped
1. Start with marinating the Lamb. Put all the ingredients above, for the lamb into a large mixing, gently coat the lamb rump with the spices and leave in the fridge for at least 4 hours. Overnight gives a little extra flavour.
2. For the quinoa salad, add all the ingredients apart from the apricots and honey into a bowl and thoroughly mix with a few teaspoons of olive oil. Leave this in the fridge until serving.
3. Place the dried dates into a bowl and cover with warm water until soft (this takes about 2 hours usually), place the dates with the water into a blender and puree until smooth. Ideally, you should put this into some form of squeezy bottle in order to plate up later.
4. For the apricots, chop into halves and place into a medium heat pan with the honey. Cook until nice and sticky then remove from heat and set aside.
5. Preheat your oven to 210 degrees, place the marinated lamb on a baking tray, on top of greaseproof paper. Cook for 15-17 minutes (for pink, a little longer for well done). Remove from the oven and leave to rest for 10 minutes.
6. Saute your aspargus and spring onion in a little butter.
7. Then assemble your dish, lay the quinoa out first, drizzle the glazed apricots around the dish then add your sauteed spring onions and asparagus. Slice the lamb and place on top of the salad. Drizzle the natural yoghurt as desired and finally add some of the date puree. Get a good forkful of all the flavours and enjoy!
CONTACT THE BLACKSMITH’S LOFT
Tel: 01332 368822