In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies.

Search
Select language
  1. Home
  2. Recipes
  3. Moroccan-style Lamb Salad
Moroccan-style Lamb Salad Moroccan-style Lamb Salad

Moroccan-style Lamb Salad

Recommend this recipe

Share this recipe:

This Moroccan-style Lamb salad is a feast for the senses, with a host of fragrant herbs and spices that will leave you wondering why you’ve never tried it before. If you love your spice, then add a little more harissa to the mix – you’ll thank us later.

Preparation: 20 mins 
Cooking: 10 mins
Ingredients

Serves 4

4  lamb leg steaks

1½ teaspoons cumin

½  teaspoon turmeric

1 teaspoon harissa paste

5 tablespoons olive oil

Salt and pepper

3 oranges, skinned and segmented with any juice reserved

5 tablespoons orange juice (including any from above)

½ red onion, sliced

2 tablespoons mint, chopped

2 tablespoons coriander, chopped

2 tablespoons garlic infused olive oil (or olive oil)

Method
  • Place 1 teaspoon of the cumin, the turmeric, harissa, 2 tablespoons unflavoured olive oil and seasoning in a small dish. Mix well and coat the lamb steaks all over with the marinade. Leave to marinate at room temperature for at least 30 minutes.
  • Mix the orange segments with the onion and herbs in a large salad bowl.
  • Whisk the orange juice together with the remaining olive oil, the garlic-infused olive oil, remaining cumin and seasoning.
  • Heat a large non-stick frying pan over a high heat.  When it is very hot add the lamb steaks and sizzle for 1½ minutes on each side. Lower the heat and cook according to taste and the thickness of the meat. Season with salt and pepper and leave to rest for 2 minutes.
  • Cut the steaks into thin slices, add to the orange salad and toss lightly with the vinaigrette.
  • Serve straight away accompanied with Moroccan bread or tabbouleh.

Chef's Tip

The longer you marinate the meat, the more tender and flavourful it will be. If you can, leave it to marinate for several hours before cooking or even prepare it the day before. Mix from time to time and remove from the fridge 30 minutes before cooking.

Recommend this recipe

Share:

Related Recipes