Coolibah Herbs

Moroccan Lamb Salad

Moroccan Lamb Salad - great summer dish for friends and one the whole family will love.

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 2 tbs Moroccan spice-mix powder 
• 1/4 cup (60ml) Extra Virgin Olive Oil
• 2 x 250g lamb backstraps, trimmed
• 400g can chick peas, rinsed and drained 
• 1 red onion, thinly sliced
• 2 tomatoes, seeds removed, chopped
• 2 tbs chopped coriander leaves
• 2 tbs chopped mint leaves
• 1/4 cup (3 tbs) tahini
• 1 clove garlic, crushed
• 1/4 cup fresh lemon juice plus wedges to serve
• Pita bread to serve
• 2 cups baby salad leaves

Method

1. in a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
2. Place chick peas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tablespoons water until you have a loose dressing. Toss salad with dressing.
3. Heat a chargrill pan or BBQ to medium-high heat and cook lamb for 2-3 minutes each side until lightly charred, but still rare inside. Set aside to rest for 2-3 minutes in a warm place.
4. Lightly toast pita bread on the grill pan.
5. Serve the lamb sliced with the salad, grilled pita bread, baby salad leaves and lemon wedges on the side.

Notes & tips

• Prep: 15 mins (+ 10 mins cooking time)
• You can prepare this lamb earlier, prior to cooking.