MOROCCAN LAMB SALAD | Recipes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Iceberg lettuce is less expensive and adds crunch.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used when fresh are unavailable.

Preheat the oven to 180 degrees Celsius.

In a small bowl, combine preserved lemon, garlic, coriander, sumac, salt, and black pepper to make a spice paste.

Rub the spice paste over the lamb.

Place the lamb into a large oven bag and secure it with a tie.

Roast the lamb for about two and a half hours.

Set the lamb aside to rest in the bag for approximately 20 minutes.

For the dressing, combine olive oil and pomegranate molasses in a small bowl and season to taste.

Open the oven bag and use two forks to roughly shred the meat.

Trim the top of the pomegranate and score the skin down either side, then tear it in half.

Hold half the pomegranate over a large bowl and gently hit it with a rolling pin to release the seeds.

To assemble the salad, arrange the herbs on a serving platter, top with walnuts and lamb, sprinkle with pomegranate seeds and feta, and drizzle with the dressing.

Serve the Moroccan lamb salad with warm flatbread and fragrant mint tea.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens