Moroccan Lamb Salad

A perfect light meal for hot summer evenings. Warmly spiced tender lamb sliced over a fresh & zesty salad. Topped with a tangy preserved lemon & mint yoghurt.

A perfect light meal for hot summer evenings. Warmly spiced tender lamb sliced over a fresh & zesty salad. Topped with a tangy preserved lemon & mint yoghurt.

Yields1 Serving
 2 Lamb loin fillets (or butterfly lamb leg)
 3 tsp Mrs Rogers Moroccan Seasoning
 Olive Oil
 Mrs Rogers Salt & Pepper to taste
Sauce
 1 Small pottle or unsweetened yoghurt
 1 Handfull of fresh mint, finely sliced
 ½ Preserved Lemon (rind only - finely diced or minced
1

Preheat the BBQ to high heat, or frying pan to medium high heat.

2

Pat meat dry with a paper towel and drizzle lightly with olive oil to coat.

3

Sprinkle all over with Moroccan Seasoning & cook each side for 3-4 minutes until lamb is medium rare (Butterfly lamb will need longer).

4

Leave to rest for at least 5 minutes.

5

Make a salad with whatever ingredients you like, I suggest a base salad of baby spinach, thinly sliced cucumber, diced avocado, torn mint and a hand full of parsley leaves. Toss in a little olive oil & lemon juice to dress. You can then add any ingredients you like; Roast pumpkin, feta, toasted pine nuts, coriander leaves and cherry tomatoes work well.

6

To make yoghurt sauce, simply whisk together all ingredients.

7

Assemble salad, top with thinly sliced lamb & spoon over sauce.

HINTS & TIPS:
Make a large platter to share for a summer gathering of friends & family; Sliced red chilli will add heat to round out the other flavour sensations.

Ingredients

 2 Lamb loin fillets (or butterfly lamb leg)
 3 tsp Mrs Rogers Moroccan Seasoning
 Olive Oil
 Mrs Rogers Salt & Pepper to taste
Sauce
 1 Small pottle or unsweetened yoghurt
 1 Handfull of fresh mint, finely sliced
 ½ Preserved Lemon (rind only - finely diced or minced

Directions

1

Preheat the BBQ to high heat, or frying pan to medium high heat.

2

Pat meat dry with a paper towel and drizzle lightly with olive oil to coat.

3

Sprinkle all over with Moroccan Seasoning & cook each side for 3-4 minutes until lamb is medium rare (Butterfly lamb will need longer).

4

Leave to rest for at least 5 minutes.

5

Make a salad with whatever ingredients you like, I suggest a base salad of baby spinach, thinly sliced cucumber, diced avocado, torn mint and a hand full of parsley leaves. Toss in a little olive oil & lemon juice to dress. You can then add any ingredients you like; Roast pumpkin, feta, toasted pine nuts, coriander leaves and cherry tomatoes work well.

6

To make yoghurt sauce, simply whisk together all ingredients.

7

Assemble salad, top with thinly sliced lamb & spoon over sauce.

Moroccan Lamb Salad