Warm salad of moroccan lamb with roasted tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ripe Roma tomatoesfreshly ground black pepper2 tsp mild paprika1 clove garlic, minced1 tsp ground cumin1 tsp garam marsala1 tbsp olive oil400g lamb steaks1 red onion, sliced1 Lebanese cucumber, sliced100g rocket leavesDressing1 tbsp olive oil1 tbsp balsamic vinegar2 tbsp lemon juicefreshly ground black pepper
Preheat oven to 180 degrees Celsius. Line a baking tray with paper. Slice tomatoes lengthways and remove eyes. Place tomatoes, cut-side up, on baking tray and season with pepper. Roast for 20 minutes. Remove from oven and allow to cool.
Mix paprika, garlic, cumin, garam marsala and oil.
Heat a grill plate to hot. Dip meat into spice mixture, coating evenly, then cook steaks to your liking. Set aside, covered, to rest.
In a small bowl, whisk all dressing ingredients together. Place onion, cucumber and rocket leaves in a bowl. Add dressing and toss.
Layer salad on serving plates with lamb and roasted tomatoes.
Serving Size: serves 4 for lunch. Increase lamb to 600g for dinner.
Number of Servings: 4
Recipe submitted by SparkPeople user JACCOOKE.
Mix paprika, garlic, cumin, garam marsala and oil.
Heat a grill plate to hot. Dip meat into spice mixture, coating evenly, then cook steaks to your liking. Set aside, covered, to rest.
In a small bowl, whisk all dressing ingredients together. Place onion, cucumber and rocket leaves in a bowl. Add dressing and toss.
Layer salad on serving plates with lamb and roasted tomatoes.
Serving Size: serves 4 for lunch. Increase lamb to 600g for dinner.
Number of Servings: 4
Recipe submitted by SparkPeople user JACCOOKE.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 13.6 g
- Cholesterol: 64.0 mg
- Sodium: 125.6 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.9 g
- Protein: 23.7 g
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