Name: Moroccan lamb with warm carrot salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 lamb forequarter chops; 1 tablespoon moroccan spice mix; 1 tablespoon vegetable or olive oil; 1 red onion, halved, thinly sliced; 2 carrots, halved lengthways, thinly sliced diagonally; 1 400g can chickpeas, rinsed; 2 tablespoon lemon juice; 1 teaspoon honey, warmed; 1 teaspoon ground cinnamon; 1/2 cup firmly packed flatleaf parsley leaves

Ingredients

4 lamb forequarter chops

1 tablespoon moroccan spice mix

1 tablespoon vegetable or olive oil

1 red onion, halved, thinly sliced

2 carrots, halved lengthways, thinly sliced diagonally

1 400g can chickpeas, rinsed

2 tablespoon lemon juice

1 teaspoon honey, warmed

1 teaspoon ground cinnamon

1/2 cup firmly packed flatleaf parsley leaves

Method

1.Sprinkle both sides of lamb with spice mix. Heat half the oil in a frying pan over moderate heat. Add lamb; cook 4 minutes each side, or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest 5 minutes.

2.Add onion and carrot to same pan over high heat; cook, stirring, 2 minutes, or until almost soft. Transfer to a heatproof bowl. Stir in chickpeas.

3.Combine remaining oil, juice, honey and cinnamon in a jug. Season. Pour dressing over warm carrot mixture; stir to combine. Add parsley; mix well. Serve lamb with warm carrot salad.

Use chicken thigh fillets or budget beef rump steaks instead of lamb. The cooking time and price will vary. Use bought salad dressing. The cost will vary.
Note

Women's Weekly Food