Name: Spiced lemon lamb
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1/2 cup (100g) preserved lemon rind, chopped coarsely; 1/4 cup loosely packed fresh oregano leaves; 1/4 cup loosely packed fresh marjoram leaves; 1/3 cup (80ml) olive oil; 1 tablespoon caraway seeds, toasted; 2 clove garlic, crushed; 1 tablespoon ground cumin; 2 teaspoon mild paprika; 8 lamb loin chops (800g)

Ingredients

1/2 cup (100g) preserved lemon rind, chopped coarsely

1/4 cup loosely packed fresh oregano leaves

1/4 cup loosely packed fresh marjoram leaves

1/3 cup (80ml) olive oil

1 tablespoon caraway seeds, toasted

2 clove garlic, crushed

1 tablespoon ground cumin

2 teaspoon mild paprika

8 lamb loin chops (800g)

Method

1.Combine rind, herbs, 1 tablespoon of the oil, seeds and garlic in large mortar and pestle. Pound to a coarse paste.

2.Combine paste with remaining ingredients in large bowl; cover, refrigerate 2 hours or overnight.

3.Cook lamb on heated oiled barbecue (or grill or grill pan); season. Serve with couscous and yogurt, if you like.

To use preserved lemons, remove and discard the pulp and squeeze the juice from the rind. Rinse the rind well, then use as required. To toast caraway seeds, place in a small dry frying pan over medium-low heat. Stir 1 minute or until fragrant.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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