Moroccan Lamb Salad

🧂 Ingredients

• 8 Lamb cutlets

  (See note 1)
• 5 cloves Garlic

  Peeled
• 1 teaspoon Sea salt
• 1 teaspoon Peppercorns
• 1 teaspoon Cumin seeds
• Bunch Mint leaves

  Fresh
• 1 Lemon

  Zest and juice
• ½ teaspoon Paprika
• 4 tablespoon Extra virgin olive oil
• 300 g Natural yoghurt

  Unsweetened
• 3 teaspoon Ground sumac
• Pinch of salt
• ½ Lemon

  Juice only
• A bunch Baby spinach

  Or chopped normal spinach.
• 2 ea Large potatoes

  Peeled
• ½ Red onion

  Peeled
• ¼ teaspoon Black mustard seeds
• ¼ teaspoon Turmeric powder
• ¼ tsp Fennel seeds
• 15 Cherry tomatoes

  Cut into halves
• ½ Pomegranate

  Seeds
• Mint tips

Instructions

• 1 Grab your mortar and pestle (or mini chopper) and add the salt, peppercorns,
  cumin seeds and pound to a powder. Add in the garlic, paprika, mint leaves,
  zest, lemon juice and smash those up. Then add the olive oil and stir into a
  paste.
• 2 Place the lamb cutlets into a dish and smother with the marinade, keep covered
  in the fridge for a minimum of 2 hours, the longer the better.
• 3 Simply grab a small bowl and mix the yoghurt, sumac, lemon juice and salt until
  well combined. Store in an airtight container, in fridge until required.
• 4 Cut your peeled potato into 1 cm cubes. Cut your red onion into wedges, chef's
  tip: keep the core in so the wedges don't fall apart.
• 5 Heat a fry pan with a little cooking oil, add your potato cubes and onion wedges
  and sauté until a little golden.
  
  Add the mustard seeds, fennel seeds and turmeric and continue to cook on low
  heat until the potatoes are soft. Add your spinach and allow to wilt.
• 6 Remove the potatoes, onions and spinach from the pan and allow to cool while you
  grill the lamb.
• 7 Heat your griddle pan (BBQ or frying pan) to a high heat, grab lamb cutlets and
  grill on each side until you have good colour and the lamb is cooked to a nice
  medium rare (or to your preferred level of cooked). Approximately 3-4 mins each
  side; cook time will depend on the thickness of your cutlets. Internal cook
  temperature using a meat thermometer: Medium rare 60-65 °C (140 °F) or Medium
  65-70 °C (149 °F)
• 8 Once cooked remove from grill and allow to rest. (See note 2)
• 9 On your serving platter, arrange the potatoes, onion and spinach, add the cherry
  tomatoes and place lamb cutlets on top. Then add splashes of the sumac yoghurt
  dressing and sprinkle over your mint tips and pomegranate seeds.
• 10 Serve immediately and enjoy!

Nutrition Info