Moroccan lamb with olive and lentil salad
Exotic and delicious lamb salad
Serves
2 - 4
Prep Time
20 mins
Cook Time
35 mins
Experience the exotic flavours of Morocco with this delectable Lamb dish accompanied by a zesty oive and lentil salad. Each bite is a tantalising blend of fragrant spices and fresh, wholesome ingredients that will take your senses on a culinary adventure.
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ShareIngredients
4 Quality Mark lamb racks
½ an onion
roughly chopped1/4 cup fresh coriander
1/4 cup flat-leaf parsley
1 Tbsp ground cumin
2 tsp paprika
1 tsp turmeric
1 large garlic clove
peeled1/3 tsp kosher salt
1 can lentils
rinsed & drained4 large, ripe tomatoes
diced1 cup Kalamata olives
3 celery stalks
very thinly sliced1/2 bulb fennel
very thinly sliced (a mandolin or very sharp knife is great for this)1/4 cup mint leaves
100g baby leaf lettuce
1/3 cup olive oil
1/4 cup sherry vinegar
1 tsp mustard
1/3 tsp kosher salt
1/3 tsp black pepper
Method
Preheat the oven to 200°C. Line a roasting dish with baking paper.
Place all the ingredients in a small food processor and blitz to a paste. Rub all over the lamb racks.
Place the lamb in the lined roasting dish, cover and leave at room temperature for 30 minutes.
Transfer the lamb to the oven for 20-25 minutes, then remove and allow to rest for 5-7 minutes before slicing into individual cutlets.
Whisk the dressing ingredients together and set aside.
Place the lentils in a large bowl with the tomatoes, olives, celery, fennel and mint. Toss until well combined, add the dressing and mix through.
Divide the baby lettuce between four plates, top with some of the lentil salad and chermoula lamb cutlets.
Nutrition Information per Serving (514g)
This nutrition panel is based on 4 serves.
