Moroccan lamb fattoush

Moroccan lamb fattoush

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
400g lamb backstrap
1/2 spanish onion, thinly sliced
1 mountain bread wrap
1 teaspoon olive oil
1 tablespoon sumac
1 baby cos lettuce, chopped
1 lebanese cucumber, sliced
2 tomatoes, diced
1/4 cup mint leaves
1/2 cup flat-leaf parsley
ground pepper
salt

Spice rub

Quantity Ingredient
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ras el hanout or garam masala
1 teaspoon sweet smoked paprika

Dressing

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 teaspoon seeded mustard
1/2 teaspoon lemon juice

To serve

Quantity Ingredient
lemon wedges

Method

  1. Preheat oven to 200°C.
  2. Combine the spice rub ingredients and rub over the lamb. Let the meat marinate for at least 20 minutes.
  3. Soak the Spanish onion in water for 15 minutes, then drain.
  4. To prepare the mountain bread, mix together the oil and sumac. Brush the oil over the bread and bake until crisp, about 7 minutes. Let cool and then break into shards.
  5. To make the dressing, combine all the ingredients in a screwtop jar and shake well.
  6. Fry the lamb on a grill pan or barbecue over a high heat for 6 minutes, until medium–rare. Remove from the heat, cover with foil and let rest for 10 minutes before slicing thinly.
  7. Combine the lettuce, cucumber, onion, tomatoes, mint and parsley. Arrange the lamb slices and bread shards on top, and spoon over the dressing. Season to taste and serve with lemon wedges.
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Tiffiny's Lighten Up Cookbook
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