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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.
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)
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.
Quick, easy and on the table in 35 minutes.
Try as a mid-week family supper – the kids will LOVE it.
The classic lamb tagine with prunes and almonds recipe is great for a weekend dinner.
You had us at lamb, pomegranate, and honey and we're never going back.