Chermoula Lamb with Spelt, Aubergine, Fennel and Salsa Verde Recipe
A tasty lamb recipe with baked fennel and aubergine, spelt salad and salsa verde from the talented Devilled Egg online cookery school. Serves 2
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Ingredients
- 1/2 rack of lamb
- 1 tablespoon Steenbergs Organic chermoula powder
- 1/4 teaspoon pink salt
- 2 large knobs butter
- 200g cooked spelt, still warm
- 50g crumbled feta
- Large pinch sea salt
- Large pinch ground white pepper
- 1 tablespoon rapeseed oil
- 4 baby aubergines, whole
- 2 baby fennel bulbs, quartered
- Sprinkling of salt
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