Chermoula Lamb & Fattoush-Style Salad
with Golden Goddess DressingCalories
:
617 kcalProtein
:
49.6g proteinPreparation Time
:
45 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Milk
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.*
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
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
•Large Frying Pan
Cooking Steps
1
- 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.
2
- 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!
3
- 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.
4
- 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!
