All you need is half an hour to prepare this fast and fresh Moroccan lamb salad.
Ingredients
- 4 large carrots
- 2 cloves garlic
- 1 pinch cayenne pepper
- 1 teaspoon ground cumin
- 1 1/2 teaspoons sweet paprika
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 2 spring onions
- 2 teaspoons coriander seeds
- 2 tablespoons coriander leaves
- 50g butter, softened
- 4 lamb leg steaks
- 2 tablespoons pine nuts
- 1/2 bunch flat-leaf parsley
- Tamar Valley Greek Style Yoghurt, to serve
- Toasted pita bread, to serve
Method
- Step 1Preheat oven to 220C. Meanwhile, wash carrots, then cut into 5mm-thick slices on the diagonal. Place on an oven tray, then crush 1 garlic clove over. Scatter with cayenne pepper and 1/2 teaspoon each cumin and paprika, drizzle with honey and oil, then squeeze lemon juice over. Season with salt, then toss to combine.
- Step 2Roast carrots, turning occasionally, for 15 minutes or until tender. Meanwhile, peel remaining garlic clove, then roughly chop with onions. Using a mortar and pestle, crush coriander seeds. Add garlic mixture and coriander leaves, then grind to a paste. Add butter and remaining 1/2 teaspoon cumin and 1 teaspoon paprika, and stir to combine.
- Step 3Heat a frying pan over medium heat. Spread half the paste over both sides of lamb, then cook for 1 1/2 minutes each side or until almost cooked through. Transfer to a plate. Wipe pan clean and return to medium heat. Add pine nuts and remaining paste, then cook, stirring, for 2 minutes or until nuts are toasted.
- Step 4Transfer carrots to a bowl, then tear over leaves from parsley. Toss to combine.
- Step 5Divide salad and lamb among plates, then scatter with pine nut mixture. Serve with yoghurt and pita bread.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1824 kj
Energy
32g
Fat Total
11g
Saturated Fat
5g
Fibre
24g
Protein
101mg
Cholesterol
177.53mg
Sodium
11g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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