Name: Moroccan lamb with carrot and radish salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: greek
Ingredients: 36.40 gm extra virgin olive oil; 4 Lamb Forequarter Chops; 40.00 ml Moroccan herb paste; 42.00 gm lemon juice; 1.25 gm ground cumin; 4 carrots, peeled into ribbons; 1 bunch radishes, trimmed, thinly sliced; 125.00 ml mint leaves; 140g yoghurt; 2 tsp lemon rind, grated

Moroccan lamb with carrot and radish salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate your meals with Moroccan lamb chops paired with a colorful carrot and radish salad.

Ingredients:

4 Lamb Forequarter Chops
40.00 ml Moroccan herb paste
42.00 gm lemon juice
1.25 gm ground cumin
4 carrots, peeled into ribbons
1 bunch radishes, trimmed, thinly sliced
125.00 ml mint leaves
140g yoghurt
2 tsp lemon rind, grated

Instructions:

In a large frying pan over medium-high heat, warm 1 tablespoon of oil until shimmering. Sear the lamb for 2 minutes on each side until nicely browned. Brush both sides of the lamb with herb paste and continue cooking for an additional minute on each side. Transfer the lamb to a plate, cover it with foil, and let it rest for 5 minutes before serving.
In a large bowl, mix together lemon juice, cumin, and the rest of the oil. Season with salt and pepper. Add in the carrot, radish, and mint, then toss everything together to combine.
Plate the salad individually. Add the lamb on top. Serve with yogurt and a sprinkle of lemon zest.

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