Spiced Moroccan Lamb with Garlicky Chickpea Mash

Ingredients:

• 2 lamb rumps (approximately 200g each)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cans cooked chickpeas (drained and rinsed)
• 2 cloves garlic (minced)
• Juice of one lemon
• 2 tablespoons tahini
• Fresh coriander for garnish

Instructions:

1. Combine the cumin, coriander, paprika, salt, and pepper in a small bowl.
2. Rub the lamb rumps with the spice mix ensuring it’s well coated.
3. Heat the olive oil in a frying pan over medium heat. Add the lamb rumps and sear on all sides until browned. This should take around 5 minutes.
4. Transfer the lamb to a preheated oven (180C/350F) and roast for 15-20 minutes for medium-rare or until cooked to your liking.
5. While the lamb is roasting, prepare the chickpea mash. Combine the chickpeas, garlic, lemon juice, and tahini in a blender or food processor. Blend until smooth. If the mixture is too thick, add a little water or extra virgin olive oil to achieve your desired consistency.
6. Once the lamb is cooked, remove from the oven and let it rest for a few minutes before slicing.
7. To serve, place a large spoonful of the chickpea mash on a plate, arrange slices of lamb over the top and garnish with fresh coriander. Enjoy your high protein, low carb meal!

Nutrition Content per Serving:

• Calories: 500
• Protein: 52g
• Fat: 20g
• Carbs: 30g

Plating:

Place a generous scoop of the garlicky chickpea mash at the center of a contemporary white plate. Slice the roasted lamb into thin slices, showing off the medium-rare interior, and fan them out neatly over the mash. Sprinkle some fresh coriander for color and textural contrast. The presentation should be simple yet tantalizing, complimenting the rustic and hearty attributes of the dish. The warm hues of the spiced lamb should contrast with the creamy chickpea mash, stimulating the senses even before the first bite.