Warm salad of moroccan lamb with roasted tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Warm salad of moroccan lamb with roasted tomatoes calories by ingredient
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Number of Servings: 4


    4 ripe Roma tomatoes
    freshly ground black pepper
    2 tsp mild paprika
    1 clove garlic, minced
    1 tsp ground cumin
    1 tsp garam marsala
    1 tbsp olive oil
    400g lamb steaks
    1 red onion, sliced
    1 Lebanese cucumber, sliced
    100g rocket leaves

    1 tbsp olive oil
    1 tbsp balsamic vinegar
    2 tbsp lemon juice
    freshly 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.

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