Glorious Sun-Tanned Pan Lamb with Sexy Yellow Butterbean Puree
Suntanned Pan-Lamb with dates, mint & nuts Mel’s note: Leg of lamb is fabulous for this dish, but will take about 30 minutes to cook, first on stove top then finish in oven. Lamb back strap is...
Ingredients
- 1 – 1.5kg leg of lamb, deboned and sinews removed (or use 600-800g lamb back strap or lamb rump)
- 1 tablespoon turmeric
- 1 tablespoon ras el hanout or cumin powder
- Salt and pepper to season
- 2 tablespoons Olive oil
- 1 cup dates, chopped. You can also use figs.
- ½ cup fresh mint leaves, loosely packed
- ½ cup nuts of your choice (I suggest almonds, cashews and pistachios)
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