Seared Moroccan Lamb with Honey-Glazed Carrots
This zesty lamb cube with a sweet carrot topping makes a richly satisfying hors d'oeuvre.
- Yield: Makes 24 hors d'ouevres
Source: Martha Stewart Weddings, Winter 2000
- 2/3 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground pepper
- 12 ounces top round of lamb, cut into 1 1/4-inch cubes
- Coarse salt
- 2/3 cup honey
- 1 1/2 pounds carrots, peeled and cut into matchsticks
- 24 fresh mint leaves
Mix 2/3 cup oil, the orange juice, 1 teaspoon lemon juice, the cinnamon, cumin, turmeric, ginger, and pepper in a medium nonreactive bowl. Add lamb, turn to coat, and transfer to an airtight container; refrigerate for several hours.
Preheat oven to 200 degrees. Bring lamb to room temperature. Heat a large skillet over medium heat. Add lamb, season with 1 teaspoon salt, and sear each side, about 1 minute per side. Transfer to a baking sheet, and keep warm in the oven until ready to serve.
Mix honey and 1/2 teaspoon salt with 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat. Add carrots, and cook until translucent, about 10 minutes. Stir in the remaining tablespoon oil and remaining teaspoon lemon juice.
Remove lamb cubes from oven. Using a fork, twirl carrots into small bundles, place on lamb cubes, and secure with a toothpick. Place each lamb cube on a mint leaf, and serve immediately.