Moroccan Lamb with Mixed Olive and Lentil Salad
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Moroccan Lamb with Mixed Olive and Lentil Salad

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 50 mins + resting time Cook: 50 mins + resting time
Serves 6-8 Serves 6-8
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

4 mini Quality Mark lamb roasts (see Suggested Cuts below)

Chermoula

  • ½ onion, very finely chopped
  • 1 teaspoon chopped fresh coriander leaves
  • 2 teaspoons chopped fresh parsley
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoons turmeric
  • 1 clove garlic, crushed
  • Pinch each cayenne pepper, black pepper and salt

Mixed Olive, Lentil and Mint Salad

  • 1 bay leaf
  • 1 cup brown or puy lentils
  • 4 large tomatoes, peeled and diced
  • 1 cup olives (black and/or green, stuffed and/or plain)
  • 3 stalks celery, trimmed and sliced
  • 1 fennel bulb, trimmed and finely sliced
  • ¼ cup finely chopped fresh mint leaves
  • Lettuce leaves

Dressing

  • ½ cup olive oil
  • ½ cup sherry vinegar
  • 1 teaspoon prepared mustard
  • salt and pepper to season

Method

Brush the lamb with oil. Sprinkle over the chermoula and massage into the meat.  Cover and allow to marinate at room temperature for 1 hour. Place on a baking paper-lined roasting dish and roast at 200°C, using the times below to match the cut of meat.  Stand 5-7 minutes before carving.  Serve with the Mixed Olive, Lentil and Mint Salad.

Chermoula

Mix together all ingredients.  Keep refrigerated in an airtight container and use within 2-3 days.

Mixed Olive, Lentil and Mint Salad

Bring 4 cups salted water with the bayleaf to the boil and summer the lentils for 40 minutes.  Drain and refresh in cold water.  In a large bowl, toss together the tomatoes, olives, celery, fennel and mint, and season.  Tear the lettuce leaves into bite-sized pieces and fold through the salad with the dressing just before serving.

Dressing

Shake ingredients together in a lidded jar.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks
See Tips and Tricks for Cooking Times

Rack
RACK

Rumb
RUMP

Knuckle
THICK FLANK

Nutrition Information Per Serving

Serving size: 416g
Energy kJ (kcal) 2298 (549)
Protein (g) 48.5
Fat (g) 31.0
Saturated (g)
6.1
Carbohydrate (g) 15.9
Sugars (g)
4.3
Sodium (mg) 295
Iron (mg) 6.7
Zinc (mg) 6.7
Vitamin B12 (ug) 3.9
Vitamin D (ug) N/A
Selenium (ug) 8.9

Mini lamb roast cuts and cooking times:

  • Lamb rumps (approx 400g each), 35-40 minutes
  • Lamb racks (with 8 racks, skinned no fat), 30-35 minutes
  • Lamb thick flank (approx. 400g each), 35-40 minutes

Note:  These cooking times are for medium cooked meat. Adjust according to your preference, and cook towards the top of the oven

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