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Maritimo Masterclass with Matt Hart: Charred Lamb Cutlets Roasted Beets and Tahini Sauce

Charred Lamb Cutlets  Roasted Beets and Tahini Sauce

Ingredients

  • Lamb with chermoula marinate
  • 16 lamb cutlets
  • ½ bunch coriander
  • ½ bunch flat leaf parsley
  • 20g ground cumin
  • 20g ground coriander
  • 20g paprika
  • 1g saffron
  • 1 small brown onion
  • 3 cloves garlic
  • 20g ginger
  • ¼ preserved lemon
  • 125ml olive

Roasted Beets

  • 2 bunches baby golden beets
  • 1 bunches baby beets
  • 1 bunch baby carrots
  • Garlic
  • Olive oil

Salad

  • ¼ bunch mint leaves 
  • ¼ bunch coriander leaves
  • ¼ bunch flat leaf parley
  • 40g pine nuts
  • ½ preserved lemon (flesh removed and finely sliced)
  • 2 heirloom tomatoes cut 
  • into 8 pieces
  • 2 target beets finely sliced (found at good green grocers, can be left out)
  • 5g fennel pollen

Tahini sauce

  • 100g greek yoghurt
  • 40g tahini
  • Juice 1 lemon

Method

1. Set aside lamb and make the chermoula by combining all ingredients in a food processor until they form a smooth paste. Generously rub the chermoula mix over the lamb cutlets and allow to sit for 2 hours or overnight. 

2. Wash and peel vegetables and place in the middle of a square of aluminium foil, roughly chop garlic and add to vegetables then drizzle with olive oil. Scrunch the foil into a ball, with the beets inside, and place into an oven at 180°C for 45 minutes, or on a BBQ at medium heat for approximately 30 minutes.

3. Make salad by picking and combining mint, coriander and flat leaf parsley leaves, flesh of preserved lemon, tomato slices and sliced target beets. Sprinkle with the fennel pollen, combine the salad with the roasted vegetables and set aside. 

4. Preheat BBQ to medium-high heat and cook lamb cutlets for 3-4 minutes on each side. Allow the lamb cutlets to rest in a warm place for 5 minutes.

5. Combine yogurt, tahini and lemon juice and spread on a large platter. Place the roasted vegetable and leaf salad on top and lightly drizzle with olive oil. Place lamb cutlets on top or serve in a separate bowl.