Grilled Moroccan Lamb Salad
A warm salad with Moroccan spices and a citrus sumac yoghurt a delicious, easy to prepare dish, any time of year. Let us show you how to perfect the marinating and cooking of you lamb cutlets and wow your friends and family with this beautiful dish.
You will love this salad, as it’s a great recipe to whip up all year round. Warm, with classic Moroccan flavours; a comforting blend of spices, as well as fresh and zingy notes. Making it perfect salad for both a winter dinner and summer BBQ’s. Simple to prepare and most elements can be prepped ahead (our favourite kind of dish)!
For the marinade:
- Lamb – you can either buy a lamb rack and cut into cutlets or purchase cutlets. You can also substitute the cutlets with lamb chops.
- Sea salt
- Cumin seeds – available in most supermarkets
- A bunch of fresh mint leaves
- Lemon – the zest and juice
- Paprika (ground)
- Extra virgin olive oil – the best quality one you can afford.
For the sumac yoghurt dressing:
- Natural yoghurt – unsweetened
- Ground sumac – a dried berry that can be found in most supermarkets
- Juice of half a lemon.
For the salad:
- Spinach – we used baby spinach but you can also use normal spinach chopped up as well.
- Potatoes – standard white or a baby potato will work for this recipe.
- Tomatoes – we used cherry tomatoes, but substitute with whatever available to you and cut to size.
- Red onion.
- The seeds of half a pomegranate – you can buy whole pomegranates or just the seeds.
- A few more spices: Black mustard seeds, turmeric powder, fennel seeds.
- And fresh mint tips.
Cooking the perfect lamb cutlets.
A griddle pan or the BBQ are perfect for cooking lamb cutlets. Though a standard frying pan will work well too. The key to the perfect cook is to get your pan or BBQ to a high heat first. Then place your lamb on the pan and leave to sear. Allow the meat to maintain contact with the pan, dont move it around!
Grill on each side until you have good colour and the lamb is cooked to a nice medium rare. Approximately 3-4 mins each side, depending on the thickness of your cut. Once your lamb is cooked, allow to rest.
For perfect delicious lamb, aim to rest it for at least as long as it was cooked!
Lamb Salad Dressing
Our sumac yoghurt dressing bring a beautiful zing to this dish.
Sumac is a well used spice in Middle Eastern food. It comes from dried ground berries from the wild sumac flower, which grows well in subtropical and temperate regions through out the world. This beautiful spice is a wine red, with a tangy, hint of citrus flavour. Used as a traditional herbal medicine for centuries, it is a rich source of antioxidants. This less known spice is definitely worth a try for its flavour and potential health benefits too!
Perfect with yoghurt, as a dressing and can be used instead of lemon or zest. Sumac also works well with fish, chicken and vegetables.
Grilled Moroccan lamb salad with sumac yoghurt dressing, is a fragrant, delicious dish that will look beautiful on any table. And is sure to wow your family and friends.
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Grilled Moroccan Lamb Salad
- 1 Lamb rack Cut into cutlets. (See note 1)
- 5 cloves Garlic Peeled
- 1 tsp Sea salt
- 1 tsp Peppercorns
- 1 tsp Cumin seeds
- Bunch Mint leaves Fresh
- 1 Lemon Zest and juice
- 1/2 tsp Paprika
- 4 tbsp Extra virgin olive oil
- 300 g Natural yoghurt Unsweetened
- 3 tsp Ground sumac
- Pinch of salt
- 1/2 Lemon Juice only
- Bunch Baby spinach Or chopped normal spinach.
- 2 ea Large potatoes Peeled
- 1/2 Red onion Peeled
- 1/4 tsp Black mustard seeds
- 1/4 tsp Turmeric powder
- 1/4 tsp Fennel seeds
- 15 Cherry tomatoes Cut into halves
- 1/2 Pomegranate Seeds
- Mint tips
Marinating your lamb
- 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 and lemon juice, smash those up, then add in your olive oil. Stir into a paste
- Place your lamb cutlets into a dish and smother with the marinade, allow to marinate for a minimum of 2 hours, the longer the better. Keep in the fridge.
Sumac Yoghurt Dressing
- Simply grab a small bowl and mix together the yoghurt, sumac, lemon juice and salt until well combined. Keep in fridge until needed.
Prepping Your Salad
- Firstly 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.
- Heat a fry pan with a little canola 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 a low heat until the potatoes are soft. Add your spincah to wilt
- Remove the potatoes and onions and spinach from the pan and allow to cool
Cook The Lamb
- Heat your griddle pan (BBQ or frying pan) to a high heat, grab your lamb cutlets and grill on each side until you have good colour and the lamb is cooked to a nice medium rare. Approximately 3-4 mins each side, depending on the thickness of your cut. Allow to rest. (See note 2)
- Grab your serving platter and arrange the potatoes, onion and spinach, add your cherry tomatoes, place your lamb cutlets on top. Then add splashes of the sumac yoghurt dressing and sprinkle over your mint tips and pomegranate seeds.
- Serve straight away and enjoy!
- Note 1 – You can buy a lamb rack and cut into cutlets or purchase cutlets already cut from your butcher or most supermarkets. Lamb chops would also work well for this recipe.
- Note 2 – Chef’s tip! Rest the lamb for at least as long as it was cooked for.