Name: Moroccan lamb salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Ingredients: 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

Moroccan lamb salad

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Serves 24

Prep

30M

Cook

20M

Total

50M

Ingredients

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

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.

Sour cream can be used instead of yoghurt.
Note

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