Looking for delicious recipes for natural lamb? Check out our tasty recipe for Chermoula Marinated Lamb Top Sirloin with Vegetable Tagine.
10 small Australian lamb top sirloins
3 ounces chermoula seasoning
4 ounces barley or quinoa
1 cinnamon stick
3 cardamom pods
1 star anise
1 tablespoon honey
1 cup veal stock
2 tablespoons olive oil
6 shallots, peeled and diced
1 celery stalk, diced
1 small eggplant, diced
1 ounce preserved lemon, diced
1 cup pumpkin, diced
3 tomatoes, seeded and diced
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
Preheat oven to 350°F. Coat lamb top sirloins well with half of the chermoula seasoning. Allow to stand 20 minutes.
Place barley or quinoa in a large saucepan with the cinnamon stock, cardamom pods, star anise, honey and stock. Bring to a boil, then reduce and simmer 12 minutes or until grains are soft.
Heat oil and sauté the shallots, celery and eggplant until lightly browned. Stir in the remaining chermoula and fry 2 minutes. Add the preserved lemon, pumpkin and barley mixture to the pan. Cover and cook vegetable tagine for 15-20 minutes, or until vegetables are tender.
Add tomato, parsley and cilantro.
While tagine is cooking, heat a little butter and oil in a fry pan over medium heat and brown top sirloins on all sides well. Remove and place lamb top sirloins onto a baking tray and finish in the preheated oven for 12 minutes. Allow to rest 10 minutes prior to slicing.
Serve sliced lamb top sirloins with vegetable tagine, yogurt and pomegranate seeds.