Warm salad of moroccan lamb with roasted tomatoes
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
Number of Servings: 4
Ingredients
-
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
Dressing
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp lemon juice
freshly ground black pepper
Directions
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.