Moroccan Lamb With Ancient Grain Salad & Lemon Yoghurt
Moroccan Lamb With Ancient Grain Salad & Lemon Yoghurt
Rate this RecipeIngredients
- 300 g lamb fillets back strap
- 1 tablespoon moroccan spice blend
- 1 tablespoon olive oil
- sea salt & cracked black pepper
- 1/3 cup greek yoghurt
- 1/2 lemon juice squeezed
- 250 g ancient grains precooked pouch
- 1 lebanese cucumber diced
- 1 cup cherry tomatoes cut into quarters
- 1/2 cup parsley leaves chopped
- 1/2 cup mint leaves chopped
- 1/3 cup toasted nuts I used silvered almonds & pepitas
- 1/2 cup feta cheese or goat's cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
Instructions
- Coat the lamb fillets in the moroccan seasoning and olive oil. Season well.300 g lamb fillets, 1 tablespoon moroccan spice blend, 1 tablespoon olive oil
- Cook the lamb in a frying pan over medium–high heat for 2–3 minutes each side (depending on their size). Remove and let rest.300 g lamb fillets
- For the lemon yoghurt: Combine the ingredients in a small bowl and season well.1/3 cup greek yoghurt, 1/2 lemon
- For the salad: Combine the ancient grains, cucumber, cherry tomatoes, herbs, nuts and feta. Add the olive oil and lemon juice and toss to combine.250 g ancient grains, 1 lebanese cucumber, 1 cup cherry tomatoes, 1/2 cup parsley leaves, 1/2 cup mint leaves, 1/2 cup feta cheese, 1/3 cup toasted nuts, 2 tablespoons extra virgin olive oil, 1/2 lemon
- To serve, place the ancient grain salad in two bowls. Slice the lamb and place on top. Drizzle with the lemon yoghurt.250 g ancient grains, 300 g lamb fillets, 1/3 cup greek yoghurt
Notes
- You can swap the lamb for beef, chicken or pork fillet.
- You can swap the ancient grain pouch for canned chickpeas, a brown rice pouch or a quinoa pouch.
- You can use any nut or seed you like or leave them out all together.
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