Moroccan Lamb with Mixed Olive and Lentil Salad
Tasty Mini Lamb Rack Recipe
6 - 8
Serves
20 mins
Prep Time
50 mins
Cook Time
Recipe author
Allyson Gofton
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High Iron
Low Sodium
Lamb,
Dinner,
Ingredients
Lamb
4 mini lamb rack
i
Chermoula
1/2, very finely chopped onions
1 tsp, chopped coriander
2 tsp, chopped parsley
1 tbsp ground cumin
2 tsp paprika
1 tsp ground turmeric
1, crushed garlic clove
A pinch of cayenne pepper
A pinch of salt
A pinch of black pepper
Mixed olive, lentil and mint salad
1 bay leaf
1 cup lentils
4, peeled and diced tomatoes
1 cup olives
3, trimmed and sliced celery stalks
1 bulb, trimmed and sliced fennel
1/4 cup, chopped fresh mint
lettuce
Dressing
1/2 cup olive oil
1/2 cup sherry vinegar
1 tsp mustard
A pinch of salt
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.
Nutrition Information per Serving (416g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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