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Moroccan Lamb with Mixed Olive and Lentil Salad

Tasty Mini Lamb Rack Recipe

6 - 8

Serves

20 mins

Prep Time

50 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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High Iron

Low Sodium

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Lamb,

Dinner,

Ingredients

Lamb

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4 mini lamb rack

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Chermoula

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1/2, very finely chopped onions

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1 tsp, chopped coriander

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2 tsp, chopped parsley

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1 tbsp ground cumin

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2 tsp paprika

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1 tsp ground turmeric

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1, crushed garlic clove

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A pinch of cayenne pepper

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A pinch of salt

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A pinch of black pepper

Mixed olive, lentil and mint salad

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1 bay leaf

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1 cup lentils

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4, peeled and diced tomatoes

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1 cup olives

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3, trimmed and sliced celery stalks

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1 bulb, trimmed and sliced fennel

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1/4 cup, chopped fresh mint

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lettuce

Dressing

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1/2 cup olive oil

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1/2 cup sherry vinegar

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1 tsp mustard

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A pinch of salt

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A pinch of black pepper

Method

To Bake Lamb

To Make Salad

1

Brush the lamb with oil.

2

Sprinkle over the chermoula and massage into the meat.

3

Cover and allow to marinate at room temperature for 1 hour.

4

Place on a baking paper-lined roasting dish and roast at 200°C, using the times below to match the cut of meat.

5

Stand 5-7 minutes before carving.

6

Serve with the Mixed Olive, Lentil and Mint Salad.

More info

Nutrition Information per Serving (416g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2298 (549)kJ

Protein

48.5g

Total Fat

31g

Saturated Fat

6.1g

Carbs

15.9g

Sugars

4.3g

Sodium

295mg

Iron*

6.7mg

* Percentage of recommended daily intake (Aust/NZ)

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