Devilled lamb loin

Devilled lamb loin

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
4 whole lamb loins
freshly ground black pepper
3 teaspoons hot english mustard
3 teaspoons Chermoula

Method

  1. Carefully slice away any excess fat on the lamb loins then grind the fresh black pepper on both sides. On one side, spread a little mustard and then over that a little chermoula. Turn over onto a piece of clingfilm and repeat on the other side.
  2. Grill or barbecue the lamb for 2 minutes on each side, for medium-rare, turning twice to stop it burning. Serve with creamy harissa-potato salad or preserved lemon guacamole and garlic Yorkshire pudding.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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