Name: Moroccan lamb with chickpea salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: moroccan
Ingredients: 20.00 gm Moroccan spice mix; 60ml olive oil; 2 x 250g lamb backstraps, trimmed; 400g canned chickpeas, rinsed, drained; 1 red onion, thinly sliced; 2 tomatoes, seeds removed, chopped; 40.00 ml chopped coriander leaves; 40.00 ml chopped mint leaves; 75.00 gm (3 tbsp) tahini*; 1 garlic clove, crushed; 60ml lemon juice; Pita bread, to serve; 500.00 ml baby salad leaves*

Moroccan lamb with chickpea salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Savor the exotic taste of Morocco with tender steak atop a flavorful chickpea and rice salad.

Ingredients:

20.00 gm Moroccan spice mix
60ml olive oil
2 x 250g lamb backstraps, trimmed
400g canned chickpeas, rinsed, drained
1 red onion, thinly sliced
2 tomatoes, seeds removed, chopped
40.00 ml chopped coriander leaves
40.00 ml chopped mint leaves
75.00 gm (3 tbsp) tahini*
60ml lemon juice
Pita bread, to serve
500.00 ml baby salad leaves*

Instructions:

Combine the spice-mix powder with 1 tablespoon of olive oil in a bowl. Brush the mixture over the lamb and let it sit.
Combine chickpeas, onion, tomato, coriander, and mint in a bowl. In another bowl, whisk together tahini, garlic, lemon juice, and 2 tablespoons of water until smooth. Drizzle the dressing over the salad and toss to coat evenly.
Preheat a chargrill pan or barbecue to medium-high heat, then sear the lamb for 2-3 minutes on each side until lightly charred, while keeping the inside rare. Rest in a warm place for 2-3 minutes.
Place the pita bread on the grill pan until lightly toasted. Serve the sliced lamb with the salad, grilled pita bread, baby salad leaves, and lemon wedges on the side.

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