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Moroccan Lamb With Ancient Grain Salad & Lemon Yoghurt

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Servings 2
Calories 370 kcal

Ingredients
 
 

  • 300 g lamb fillets back strap
  • 1 tablespoon moroccan spice blend
  • 1 tablespoon olive oil
  • sea salt & cracked black pepper

Lemon Yoghurt

  • 1/3 cup greek yoghurt
  • 1/2 lemon juice squeezed

Ancient Grain Salad

  • 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
US Customary - Metric

Instructions
 

  • Coat the lamb fillets in the moroccan seasoning and olive oil. Season well.
  • 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.
  • For the lemon yoghurt: Combine the ingredients in a small bowl and season well.
  • 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.
  • To serve, place the ancient grain salad in two bowls. Slice the lamb and place on top. Drizzle with the lemon 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.

Nutrition

Calories: 370kcalCarbohydrates: 19gProtein: 12gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 35mgSodium: 464mgPotassium: 675mgFiber: 4gSugar: 7gVitamin A: 2435IUVitamin C: 73mgCalcium: 316mgIron: 3mg

Keywords

Dinner, Lunch, Salad
Egg Free, Gluten Free, Lamb