Recipe

Moroccan lamb salad

May 27, 2013 2:00pm
  • 30 mins preparation
  • 20 mins cooking
  • Serves 24
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Ingredients

Moroccan lamb salad
  • 1 cup natural yoghurt
  • 1/2 cup cream
  • 1/2 cup finely chopped mint
  • 2 teaspoon horseradish cream
  • 1.25 kilogram lamb leg steaks
  • 1/4 cup moroccan spice mix
  • 1 tablespoon vegetable or olive oil
  • 3 lebanese cucumbers, quartered, chopped
  • 400 gram small grape tomatoes, halved
  • 2 400g cans chickpeas, rinsed
  • 400 gram baby rocket leaves

Method

Moroccan lamb salad
  • 1
    In a medium bowl, whisk yoghurt, cream, mint and horseradish. Cover with plastic food wrap; chill.
  • 2
    Sprinkle both sides of lamb with spice mix. In a large frying pan or char-grill pan, heat oil on high. Cook lamb, in batches, 2-3 minutes each side for medium or to taste. Transfer to a heatproof plate. Cover with foil, rest 5 minutes. Slice.
  • 3
    In a large bowl, combine cucumber, tomato, chickpeas, rocket and lamb. Season with salt and pepper. Divide salad among small serving bowls, drizzle with dressing. Serve.

Notes

Sour cream can be used instead of yoghurt.

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