Moroccan Lamb with Chopped Salad

Lamb and Marinade

• 30 g vegetable oil
• 40 g red onion, halved
• 1 garlic clove
• 4 Tbsp natural yoghurt
• ½ Tbsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried fennel seeds
• ¼ tsp ground cinnamon
• ½ tsp fine sea salt
• ⅛ tsp ground black pepper
• 4 lamb neck fillets (approx. 150 g each)

Chopped Salad

• 1 preserved lemon, halved, flesh removed
• 6 olives, pitted
• 1 fresh green chilli, halved, deseeded
• ½ tsp ground cumin
• 2 - 3 Tbsp extra virgin olive oil
• 15 g lemon juice
• 10 g fresh coriander, large stalks removed
• 10 g fresh flat-leaf parsley, large stalks removed
• 1 celery stalk, sliced (3-4 cm)
• 1 fennel bulb (approx. 250 g), sliced (1 cm)
• 1 orange, peeled, in segments
• 1 tomato, cut in eighths
• 1 cucumber (approx. 300 g), halved, deseeded, cut in pieces (3-4 cm)

Cooking

• 1800 g water, for cooking