Moroccan lamb with chickpea salad recipe
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Ingredients (serves 4)
2 tbs Moroccan spice-mix powder*
1/4 cup (60ml) extra virgin olive oil
2 x 250g lamb backstraps, trimmed
400g canned chickpeas, rinsed, 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 garlic clove, crushed
1/4 cup (60ml) lemon juice, plus wedges to serve
Pita bread, to serve
2 cups baby salad leaves*
In a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
Place chickpeas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tbs water until you have a loose dressing. Toss salad with dressing.
Heat a chargrill pan or barbecue to medium-high heat and cook the 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.
Lightly toast pita bread on the grill pan. Served the lamb sliced with the salad, grilled pita bread, baby salad leaves and lemon wedges on the side.
* Morocccan spice-mix powder is available from supermarkets. Tahini is available from the health food aisle of your supermarket. Baby salad leaves are available from growers' markets and selected greengrocers. If unavailable, garnish with extra mint and coriander.
delicious. - October 2005, Page 114
Recipe by Valli Little
More from the Lebanese Recipes Kitchen:
Squash and Chickpea Moroccan Stew
Couscous with vegetable tagin
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
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