Lamb Rosettes with Preserved Lemons, Radishes and Parsley Salad Relish
Preparation time: 15 minutes plus marinating time
Cooking time: Under 20 minutes
4 lean lamb rosettes or cutlets
1 small garlic clove, peeled and finely chopped
75g/3oz preserved lemons in oil (available at larger supermarkets in jars) drained, oil reserved and roughly chopped
6 radishes, topped, tailed and sliced
1 x 20-25g pack flat-leaf parsley, finely chopped
From the Store Cupboard:
Salt and freshly milled black pepper
20ml/4tsp rapeseed or olive oil
Flat or pitta breads, to serve
1. Put the rosettes or cutlets in a plastic food bag with the garlic, 25g/1oz of the preserved lemons, seasoning and half the oil. Toss gently, seal and refrigerate for at least 20 minutes, or overnight if time allows.
2. Put the remaining preserved lemons and 20ml/4tsp of the reserved oil, radishes and parsley in a large bowl. Season and mix together.
3. Cook the rosettes or cutlets under a preheated grill or prepared barbecue for 6- 8 minutes on each side. Meanwhile, warm the flat or pitta breads.
4. Serve the lamb with the salad and the bread.
If preferred replace the preserved lemons with grated lemon zest.