Baked lamb and vegetable with salted lemon and cumin

 

Baked lamb and vegetable with salted lemon and cumin

 

Salted lemon has more umami flavor than fresh one and is key to this easy to make 'one pot' Moroccan inspired dish.  

1. Season lamb leg steak with salt and cumin for a couple of hours, sear both sides golden.

2. Cut vegetables into cubes (pumpkin, carrot, khol rabi, raddish etc), season with light miso, salt, olive oil and a tablespoon of almond flour (to thicken).

3. Peel zest of lemon and cut into strips, juice lemon, simmer with half a teaspoon of salt and a cup of water for 15 minutes.

4. Place vegetable in a wide baking dish with lid, add lamb steaks and cooked salty lemon and juice. Preheat oven to 200˚C and lower to 160˚C, bake until vegetable is soft, around 40 minutes.