Moroccan lamb with carrot and radish salad

Cooking Salads Moroccan lamb with carrot and radish salad

Change up your week with these Moroccan-inspired lamb chops served with a vibrant carrot and radish salad.

Lables: Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the lamb and cook for 2 mins each side or until browned. Brush both sides of lamb with herb paste. Cook for a further 1 min each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  2. Meanwhile, combine lemon juice, cumin and remaining oil in a large bowl. Season. Add carrot, radish and mint and toss to combine.
  3. Divide salad among serving plates. Top with lamb. Serve with yoghurt and sprinkle with lemon rind.

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2 tbsp extra virgin olive oil
4 Coles Australian Lamb Forequarter Chops
2 tbsp Moroccan herb paste
2 tbsp lemon juice
1/2 tsp ground cumin
4 carrots, peeled into ribbons
1 bunch radishes, trimmed, thinly sliced
1/2 cup mint leaves
1/2 cup Greek-style yoghurt
2 tsp lemon rind, grated

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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