Hopwood & Heywood October 2017

Seared Rump of Lamb Chermoula
Serves 4
One of my favourite ways of cooking lamb, the rump is seared in hot oil until the fat has
caramelised, sprinkled with the Chermoula spices, cooked till pink then served sliced with a
cool crème fraiche. It makes the most amazing midnight snack rolled up in a tortilla wrap.
Traditionally the meat is left to marinade in the Chermoula spices overnight and then fried but
I find it overpowers the delicate flavours of the lamb, that’s why I opt just to sear it at the last
minute and toast the spices.
Ingredients
2 tablespoons of olive oil
4 x 160g rump of lamb
2 cloves garlic - crushed
2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons cumin
Zest and juice of ½ lemon
2 tablespoons of coriander-chopped
1 tablespoon of flat leaf parsley-chopped
1 cucumber cut into spaghetti strips
6 tablespoons crème fraiche
Juice ½ lemon
Few leaves fresh coriander
Method
1. Heat the olive oil, season the rump of lamb and
seal on both sides.
2. Mix together the garlic, cayenne , paprika, cumin,
lemon, coriander and parsley scatter over the
lamb then place in a hot oven 180ºc for 5 minutes
or until cooked to your liking. Leave to rest.
3. Mix together the crème fraiche, lemon and
coriander, season and place in the fridge until the
lamb is ready.
4. When ready to serve, arrange the cucumber
spaghetti on a plate, slice the loin of lamb and
place on top and finally serve with the lemon
crème fraiche.
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