Moroccan Lamb with chargrilled peppers

Forgive the horrible picture of dinner from last night, I'm terrible at plating and the light in my apartment is nasty.

I've made variations of this dish numerous times, usually made up as a lamb roast - but as I didn't have the time last night I decided to griddle some lamb steaks instead (medium rare of course!) and make the sauce separately.

Now the sauce isn't the prettiest, but the flavours are based on those used in Moroccan tagines, the main ingredients are raisins, almonds, rose harissa, ginger, cinnamon, turmeric, tomatoes, shallots, garlic, a lamb stock cube and honey. Just the sauce alone is great with some freshly toasted pitta bread! Eventually I'll type out my recipe for my Moroccan lamb roast, but for now, here's a fragmented version of what I made last night:

For the sauce: Brown a few chopped up shallots and a couple cloves of garlic, throw in a handful of raisins and almonds, toasting them a little. Then add several chopped cherry tomatoes, a tablespoon of the harissa (use as little or as much as you like) and about half a teaspoon of each spice. When the juices of the tomato have simmered for a little while, add the lamb stock cube and a little water to help it dissolve and a generous teaspoon of honey. Leave to simmer on a low for about 30 minutes.

For the lamb: Quite simple really, take a griddle pan, brush with a little olive oil and heat it on a high temperature. For medium rare, grill the lamb on one side for 7 minutes, turn over and grill the other side for a further 7 minutes.

For the chargrilled pepper: Basically the same technique as the lamb, but keep it on the cooler edges of the griddle pan, so it won't cook as quickly.

Serve by pouring a generous helping of the sauce over the lamb. This goes very well with toasted pitta bread and couscous, or for something different (as I did this time) sweet potato mash.

If you want a more comprehensive recipe, please don't hesitate to email me at: didyouputgarlic@gmail.com