Moroccan spiced lamb rump
A vibrant bowl loaded with protein and iron
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Fresh, bold, and full of flavour, this Moroccan-inspired lamb dish is a modern twist on the classic meat-and-veg combo. Juicy, pan-seared lamb rump is paired with spiced air-fried cauliflower, crispy chickpeas, and grilled courgette, all served with crunchy pita chips and a creamy tahini yoghurt dressing. It’s a balanced, vibrant meal ready in just 30 minutes.
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ShareIngredients
400g Quality Mark lamb rumps
2 Tbsp olive oil
2 Tbsp Moroccan seasoning
1 can chickpeas
½ head cauliflower
chopped1 courgette
sliced4 small wholemeal pita pockets
2 cups mixed lettuce leaves
½ cup natural Greek yoghurt
1 Tbsp tahini
1 tsp honey
1 tsp garlic powder
1 Tbsp lemon juice
a pinch of salt and pepper
Method
Rub lamb with Moroccan seasoning. Heat 1 Tbsp olive oil in a frying pan over a high heat and cook lamb 2-3 minutes each side for medium rare. Wrap in foil and rest for 5 minutes before slicing against the grain.
While the pan is still hot, add the sliced courgette and grill on each side until soft and slightly charred. Set aside.
Pre-heat the air-fryer (or oven) to 200°C. Toss cauliflower with olive oil and Moroccan seasoning and air-fry for 10 minutes.
Drain and rinse chickpeas and pat dry with a clean tea towel. Toss chickpeas with olive oil and Moroccan seasoning then air-fry until golden and crisp (about 7 minutes). Set aside.
Slice pita pockets into chips and air-fry for 5 minutes until crisp.
Combine yoghurt, tahini, lemon juice, honey, garlic powder, salt and pepper in a small bowl.
Fill ½ a plate with leafy greens, cauliflower and courgette, ¼ of the plate with sliced lamb and ¼ of the plate with pita chips.
Scatter with chickpeas and drizzle with tahini dressing.
Nutrition Information per Serving (472g)
This nutrition analysis is based on 4 serves.
