Moroccan Lamb with Olive and Lentil Salad
Exotic & Exciting
2 - 4
Serves
20 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Experience the exotic flavours of Morocco with this delectable Lamb dish accompanied by a zesty Olive 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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High Iron
High Protein
Ingredients
4 Quality Mark lamb racks
Chermoula
½ an onion
roughly chopped
1/4 cup fresh coriander
1/4 cup flat-leaf parsley
1 Tbsp ground cumin
2 tsp paprika
1 tsp turmeric
1 large garlic clove
peeled
1/3 tsp salt
Lentil Salad
1 can lentils
rinsed & drained
4 large, ripe tomatoes
diced
1 cup Kalamata olives
3 celery stalks
very thinly sliced
1/2 bulb fennel
very thinly sliced (a mandolin or very sharp knife is great for this)
1/4 cup mint leaves
100g baby leaf lettuce
Dressing
1/3 cup olive oil
1/4 cup sherry vinegar
1 tsp mustard
1/3 tsp salt
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2141 kJ (511 kcal)
Protein
22.9g
Total Fat
30.0g
Saturated Fat
5.6g
Carbs
30.7g
Sugars
9.0g
Sodium
823.8mg
Iron*
6.9mg
* Percentage of recommended daily intake (Aust/NZ)
