Grilled lamb Moroccan style with couscous salad

Ingredients

• 2 whole lamb neck fillets
• 450g cous cous
• 575ml boiling water
• Juice of 3 lemons 300ml olive oil
• 1 red onion
• 1 yellow pepper
• Bunch of mint
• 2 tsp Hanbury Moroccan Salt
• 1 tsp harrisa

Marinade

• Large sprig rosemary
• Small bunch thyme
• 2 garlic cloves
• 2 tbsp olive oil
• 4 tbsp sunflower oil
• 3 tsp Hanbury Moroccan Salt

Instructions

1. Prepare the marinade and pull the leaves off the rosemary and chop coarsely with the thyme.
2. Slice the garlic. Mix the oils, brush the meat all over and rub with the Moroccan salt. Put in a dish and sprinkle over the herbs and garlic.
3. Pour over the remaining oil and refrigerate overnight or for at least 8 hours turning from time to time. Allow to return to room temperature before cooking.
4. Make the couscous and put in a large heat proof bowl and stir continuously while pouring in the boiling water. Stir for three mins until cool. Stir in the lemon juice, harissa and olive oil.
5. Chop the onion and peppers into small dice and add to couscous. Coarsely chop the mint and add to the couscous. Grind the Moroccan salt and mix in. Refrigerate briefly (not too long) before serving.
6. Re-heat the grilling pan or light the BBQ. Sear the drained meat all over then reduce the heat. Cook for 15 mins until pink and juicy in the centre. Leave to stand for 10 mins then carve into medallions.
7. Leg, boned and butterflied, rack or fillet lamb can also be used (ensure that rack is roasted not grilled).

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Red Lentil & Parsnip Puree

Ingredients

(serves 6)

• 2 red onions
• 150g unsalted butter
• 6 cloves garlic
• 500g parsnips
• 3 tsp Hanbury Good With Vegetables Salt
• 300g red lentils
• 100ml extra virgin olive oil
• 4 tbsp fresh origano leaves
• 100g sliced spring onions

Instructions

1. Peel and slice thinly the red onion and garlic.
2. Peel parsnips and cut into 1cm dice.
3. Rince the lentils under cold water.
4. Saute the red onion and garlic in butter in a deep pot for 3 mins.
5. Add the parsnips and salt. Cover with cold water, boil and cook for 10 mins. Add the lentils , bring back to the boil adding enough water to just cover the lentils.
6. Cook for 15 mins stirring occasionally. When the parsnip is cooked drain in a colander reserving the liquid.
7. Put the parsnip mix into a food processor with the olive oil and puree well adding some of the reserved liquid to the desired consistency.
8. Stir in the oregano and spring onions.
9. This recipe can also be used as the base for a tasty soup, just add chicken or vegetable stock.

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Fillet of Cod with Parma Ham & Herb Crust

Ingredients

(serves 6)

• 3 large cod fillets (skinned)
• 6 slices of parma ham, each cut into 4
• 3 slices of fresh white bread
• 20g flat leaf parsley
• 20g coriander
• 4 cloves garlic
• 1 tbsp Hanbury Good With Fish Salt
• Pepper
• 1 egg, beaten
• 2 tbsp olive oil

Instructions

1. Blend bread, garlic and salt in a food processor until fine breadcrumbs.
2. Add chopped parsley and coriander and blend.
3. Cut cod fillets in half and score 4 cuts at a diagonal.
4. Stuff the parma ham into the scores. -Brush the fillets with beaten egg and pat the breadcrumb mix on top.
5. Lay on a lightly oiled baking tray, drizzle over olive oil and bake in a moderate oven (350F/180C) for 10-15 minutes.
6. Serve with Roasted Red Pepper and Tomato Salsa.

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