Moroccan Lamb with Carrot Salad

On the table in: 19 minutes
Serves: 4
Origin: Moroccan

Ingredients:

  • 2 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • 2 tablespoons sumac (or 1 tablespoon of lemon zest)
  • 2 teaspoons dried oregano
  • 3 tablespoons (1/4 cup) olive oil
  • 12 French-trimmed lamb cutlets
  • 4 carrots, peeled, thinly sliced
  • 2 teaspoons cumin
  • 1/4 cup chopped flat-leaf parsley
  • 2 teaspoons harissa (optional)
  • 1 tablespoon red wine vinegar
  • 95g kalamata olives
  • 6 radishes, thinly sliced
  • Greek-style yoghurt, to serve (optional)

Nutritional Information

Per serving: 498 calories; 8g carbohydrates; 36g protein; 35g fat; 6g fibre

Instructions:

  1. Combine garlic, paprika, sumac (or lemon zest), oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.
  2. Boil carrots for 2 minutes.
  3. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water.
  4. Drain carrots and toss with dressing, olives and radishes.
  5. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through.
  6. Serve with salad and a dollop of yoghurt (optional).

Chef’s suggestions:

  • For gluten-free, ensure you select gluten free options for the seasonings as some brands may contain gluten.
  • For dairy-free, serve without the optional yoghurt.

We would like to acknowledge that this recipe was sourced from delicious.com.au 20 April 2020.

https://www.delicious.com.au/recipes/moroccan-lamb-carrot-salad-low-carb/544fe732-5de0-441f-8ce7-3f89b01a2919