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Moroccan lamb with olive and lentil salad

Exotic and delicious lamb salad

2 - 4

Serves

20 mins

Prep Time

35 mins

Cook Time

Beef + Lamb New Zealand

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

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4 Quality Mark lamb racks

Chermoula

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½ an onion

roughly chopped

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1/4 cup fresh coriander

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1/4 cup flat-leaf parsley

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1 Tbsp ground cumin

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2 tsp paprika

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1 tsp turmeric

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1 large garlic clove

peeled

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1/3 tsp salt

Lentil Salad

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1 can lentils

rinsed & drained

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4 large, ripe tomatoes

diced

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1 cup Kalamata olives

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3 celery stalks

very thinly sliced

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1/2 bulb fennel

very thinly sliced (a mandolin or very sharp knife is great for this)

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1/4 cup mint leaves

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100g baby leaf lettuce

Dressing

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1/3 cup olive oil

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1/4 cup sherry vinegar

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1 tsp mustard

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1/3 tsp salt

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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