Moroccan Lamb with Mixed Olive and Lentil Salad![]() ![]() ![]() ![]() ![]() |
Ingredients4 mini Quality Mark lamb roasts (see Suggested Cuts below)Chermoula
Mixed Olive, Lentil and Mint Salad
Dressing
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Method |
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|
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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 |
Note: These cooking times are for medium cooked meat. Adjust according to your preference, and cook towards the top of the oven
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.