With dutch carrots being in their prime, Clementine Day has shared with us her favourite side to cook alongside our Seasoned Lamb Shoulder for Easter. Spiced with harissa, coriander, cumin, garlic and honey and served on a bed of tangy labneh, this dish is perfectly balanced and is a delicious side for any meal!
On the morning you want to make this dish, prepare your labneh. Place a sieve or colander into a bowl and line it with a piece of muslin or a chux cloth. Pour your yoghurt into the cloth and leave it to drain for 4-6 hours. The final result should be a nice thick yoghurt, and you’ll see quite a bit of liquid in the bowl under the sieve.
When ready to start preparing the carrots, preheat your oven to 200 C and line a medium/large baking dish with baking paper.
To prepare your marinade, combine the harissa, grated garlic clove, honey, olive oil, ground coriander and cumin and pinch of salt in a small bowl.
Clean your carrots and trim the green tops to 1-2 inches in length. Pop them into your prepared baking dish and pour over the marinade. Massage it all over the carrots, making sure everything is evenly coated.
Place in the oven and cook for 35-45 minutes or until the tops and tails of the carrots are nicely frizzled and the carrots are soft but still holding their shape.
Meanwhile, prepare your salsa verde. Wash and chop your coriander. Add to a small bowl along with all the other ingredients and combine well. It’s essential you taste and adjust this, depending on your chilli, olive oil, vinegar etc you may find you want a little more of one thing or another.
To serve, smear your labneh over the bottom of your serving plate. Top with your harissa carrots and drizzle generously with the salsa verde.
