Marinated Lamb and Carrot Salad with Moroccan Spices
Main Dishes • World
Description
Marinated lamb and carrot salad with Moroccan spices
Ingredients
- Chopped Sage Leaves 0 oz
- Cilantro 0 oz
- Garlic 4 cloves
- Paprika 1 tablespoon
- Cumin leaves 1 teaspoon
- Olive Oil 5 fl oz
- Meyer Lemon Juice 3 tablespoons
- Lamb Neck Fillet 0 lbs
- Ground Cumin 4 teaspoons
- Kalamata olives 5 oz
- Turnips 4 pieces
- Parsley 0 oz
- Harissa 1 teaspoon
- Red Wine Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Mix 15 grams of chopped parsley, chopped cilantro, minced garlic, paprika, cumin leaves, 125 ml of olive oil, lemon juice, and 1.5 teaspoons of ground cumin. Cut the meat into 4 steaks and place it in the marinade, mix well, cover, and refrigerate for 2 hours or overnight.
Step 2
Preheat the grill. Peel the carrots and cut them diagonally in half. Bring water to a boil in a pot and cook the carrots for 3 minutes. Drain the water and dry the carrots well with a paper towel. Toss the carrots with 2 tablespoons of olive oil and 1 teaspoon of ground cumin. Place on the grill and cook for 25 minutes, turning, until golden brown.
Step 3
When the carrots are slightly cooled, cut them into small diagonal pieces and mix with the halved olives and remaining parsley. Mix the harissa with 1 tablespoon of water, add 2 tablespoons of olive oil, red vinegar, then the remaining olive oil and remaining ground cumin. Mix everything well and drizzle the dressing over the salad. Season with salt and pepper to taste.
Step 4
Preheat the grill again and grill the meat until cooked through. Serve with the salad.
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