Moroccan lamb with olive and lentil salad
Exotic and delicious lamb salad
2 - 4
Serves
20 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
4 Quality Mark lamb racks
Chermoula
½ an onion
roughly chopped
1/4 cup fresh coriander
1/4 cup flat-leaf parsley
1 Tbsp ground cumin
2 tsp paprika
1 tsp turmeric
1 large garlic clove
peeled
1/3 tsp salt
Lentil Salad
1 can lentils
rinsed & drained
4 large, ripe tomatoes
diced
1 cup Kalamata olives
3 celery stalks
very thinly sliced
1/2 bulb fennel
very thinly sliced (a mandolin or very sharp knife is great for this)
1/4 cup mint leaves
100g baby leaf lettuce
Dressing
1/3 cup olive oil
1/4 cup sherry vinegar
1 tsp mustard
1/3 tsp salt
1/3 tsp black pepper
Method
Chermoula
Dressing
Lentil Salad
To Serve
1
Preheat the oven to 200°C. Line a roasting dish with baking paper.
2
Place all the ingredients in a small food processor and blitz to a paste. Rub all over the lamb racks.
3
Place the lamb in the lined roasting dish, cover and leave at room temperature for 30 minutes.
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4
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.
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Nutrition Information per Serving (514g)
This nutrition panel is based on 4 serves.
Energy
2141kJ (511 kcal)
Protein
22.9g
Total Fat
30.0g
Saturated Fat
5.6g
Carbs
30.7g
Dietary Fibre
10.8g
Sodium
823.8mg
Iron
6.9mg
Zinc
2.9mg
Vitamin B12
0.24µg
