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.

Recipe «Moroccan lamb with carrot and radish salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.