/getattachment/24ae9189-5999-4c1a-8cc3-3290e1260a88/Roast-Moroccan-lamb-with-carrot-ribbon-salad.aspx
Roast Moroccan lamb with carrot ribbon salad Recipe
A North African inspired lamb dish with a colourful salad to complement the rich flavours.
Cooking Time
1 hr (plus 20 minutes to rest the meat)
Recipe Ingredients
Lamb
- 2kg SPAR Select leg of lamb
- 45ml Moroccan spice rub
- SPAR olive oil, to drizzle
- Salt and freshly ground black pepper, to taste
Carrot Salad
- 4 SPAR Freshline carrots, peeled and shaved into strips using a vegetable peeler
- 4 radishes, sliced
- 1 SPAR Freshline onion, peeled and sliced, placed in a bowl and drizzled with red wine vinegar
- 60ml pomegranate rubies
- Toasted sesame seeds
- Chopped chives
- Coriander leaves, to serve
- SPAR olive oil, to drizzle
- Lime wedges, to serve
- Mint leaves, to serve
Recipe Method
- Preheat the oven to 190°C.
- Rub the lamb with spice rub, olive oil and season generously with salt and pepper.
- Heat a little oil in a pan over very high heat, and brown the lamb roast in the pan, using tongs to turn the roast to brown evenly on all sides.
- Place the browned lamb in a roasting pan and roast in the preheated oven for 45 minutes to 1 hour, depending on your preference of meat temperature.
- For the carrot salad, combine all ingredients in a serving bowl, drizzle generously with olive oil, lime juice and the vinegar from the onions. Season well to taste and serve with lime wedges and scattered with herbs.
- Rest the lamb for 10 -20 minutes before slicing to serve.
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