Chermoula Lamb & Fattoush-Style Salad
with Golden Goddess Dressing
Our spiced lamb, colourful veggies and crispy tortillas elevate the humble salad for a meal packed with flavour and texture. Drizzle over our golden goddess dressing to really bring this dish together with zesty and herby goodness.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
350 g
Lamb Rump
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1
Cucumber
1
Tomato
1 packet
Mixed Salad Leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Preheat oven to 220/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Place lamb rump, fat-side down, in a large frying pan.
- Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
- Increase the heat to high and sear lamb rump on all sides for 30 seconds.
- Meanwhile, in a small bowl, combine chermoula spice blend and a drizzle of olive oil.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
- Transfer lamb rump, fat-side up, to a lined oven tray. Spread spice mixture all over lamb using the back of a spoon.
- Roast for 15-20 minutes for medium or until cooked to your liking.
- Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
- While lamb is resting, cut or tear pita bread into bite-sized pieces.
- Place on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, 8-10 minutes.
- While pita chips are baking, thinly slice cucumber into rounds.
- Cut tomato into thin wedges.
- In a large bowl, combine the honey, a drizzle of vinegar and olive oil. Add cucumber, mixed salad leaves, pita chips and toss to combine. Season to taste.
- Slice lamb rump. Divide fattoush-style salad between bowls. Top with spiced roast lamb. Drizzle with golden goddess dressing to serve. Enjoy!
