British Lamb season is well underway, which means we can now go out and procure some of the world’s best in class. Our farmers work tirelessly at this time of year to bring these tasty little bleaters into the world.
In this particular recipe, I have combined some of Great Britain’s most exceptional Leg of lamb steak with one of my favourite cultural, culinary spices, the Moroccan spice mix “Ras El Hanout”. This top-shelf blend is made of 27 spices including coriander, cinnamon, turmeric, ginger, cloves, nutmeg, cardamom and many more. All these spices in their own right contain beneficial properties. When combined with our Tailored Wellbeing Alpine Mint and Electric Lemon, this recipe not only tastes sensational, it delivers a cocktail of goodness targeting inflammation as well as stressed and fatigued cells in our bodies.
Yes, you read right, in this recipe I took it up a notch and added not only one of our CBD oil drops but two, Alpine Mint and Electric Lemon. Who can argue that mint does not belong with a plate of Lamb? And the lemon lifts the deep aromatic spices of Ras El Hanout to another level. Trust me, these two particular CBD oil flavours of ours create the perfect symphony of flavour in this dish.
I also served this up with a good portion of Tender stem Broccoli for an additional boost of vitamin C and minerals.
Preparation Time: 24hours
Cook time: 20 minutes
You’ll need a thick based non-stick pan, or in my case a cast iron pan.
- Ras El Hanout spice blend
- 4ml Alpine mint
- 4ml Electric Lemon
- 2 x 10oz Top end cut Lamb leg steaks (always go for a top cut, as this cut contains the Lamb Rump muscle)
- 50g butter
- 1 Fresh lemon (quartered)
- 1 spring of mint
- 1 piece of fresh ginger (peeled and julienned)
- 4-5 cloves of garlic (peeled)
- 1 fresh red chilli (sliced circles)
- 250g Tender stem Broccoli (washed, blanched to el dente)
- Take the leg of lamb steaks, trim up and off any loose or excess fat with a sharp knife, score the top fat into diamonds.
- Place the Lamb on a plate or tray and rub in the spice mix, so each piece is evenly covered. Cover and put in the fridge overnight and leave to marinate. Cover well for the fridge or everything in there will smell like a North African spice market!
- Begin to prepare all the other fresh ingredients as described in the ingredient list.
- Take your aromatic lamb steaks out of the fridge to come up to room temperature, this is important.
- Preheat the oven to 180’C.
- Place the cast iron pan on the stove and lay the Lamb in, fat side down.
- Light the hob on a moderate heat, not too fierce as your spices will scorch, and it will ruin the dish before you start! The aim here is to render the fat down. Lamb is a naturally fatty meat, so you don’t have to add another oil to the pan it just takes care of itself. As the fat breaks down, you will notice this in the pan.
- Once the fat begins to cook and brown, your little diamonds will become more visible. Keep your eye on the flame as this is your control! Adjust to suit, the pan should not be smoking, and if it begins to, move off the heat and cool for a sec.
- Carefully turn and add colour to each side of the steak. Once you have a good even colour on each side, you’re ready to add the remaining ingredients.
- Add the butter, let it begin to foam.
- Add the garlic cloves.
- Add the fresh ginger match sticks (julienne).
- Now baste your meat, tilt the pan and spoon the foaming butter and accompaniments continually over the Lamb.
- Squeeze a wedge of lemon or two, this adds flavour but also brings the temperature of the butter down and stops it burning.
- Toss in the mint sprig.
- Take the Alpine mint and Electric Lemon, decant the pipettes over the meat and put the pan in the oven.
- Leave for 10 minutes, set a timer.
- Set the table, pour the wine!
- Once the timer goes off remove the pan, take out the Lamb and leave to rest for 3 minutes.
- In the pan toss in the crunchy Broccoli, all those pan juices and flavours should not go to waste. The garlic, ginger, spicy, juicy lamb juices will dress your Broccoli.
- Toss it well and serve on the plate.
- Carve your Lamb lengthways, not across the muscle, or it will be chewy and seem tough.
- Season your sliced pink Lamb with sea salt and drop a couple more pipettes of CBD oil onto to finish.
- Dress your plate and finish with the fresh chilli pieces and a lemon wedge.
My first Michelin chef mentor once said to me “James, you have to love the food and the food will return its love”
In this recipe, it could not be truer.