The Kalamata olives in this recipe provide a briny sweetness and the anise notes from the fennel really cuts through the juicy lamb in this delicious dish by James Strawbridge. Try serving with asparagus, preserved lemon and multigrain cous cous.
- Ingredients
- Method
Ingredients
For the lamb:
1 small leg of lamb
2 tbsp shawarma spice paste
1 tbsp olive oil
4 cloves of garlic
2 sprigs of rosemary
1 tsp smoked sea salt
200g Kalamata olives
1 fennel bulb, roughly chopped
6 dates
200ml red wine
For the asparagus:
8 asparagus spears
2 preserved lemons, roughly chopped
1 tbsp chermoula
2 tsp olive oil
To serve:
Multi grain cous cous
Flatbreads
Natural yogurt