Beef / Pork

Warm salad of moroccan lamb with roasted tomatoes is for Lunch.

Warm salad of moroccan lamb with roasted tomatoes takes 10 minutes to prepare.

Warm salad of moroccan lamb with roasted tomatoes takes 20 minutes to cook.

Warm salad of moroccan lamb with roasted tomatoes makes 4 servings.

The ingredients for Warm salad of moroccan lamb with roasted tomatoes are:

4 ripe Roma tomatoes
freshly ground black pepper
2 tsp mild paprika
1 clove garlic, minced
1 tsp ground cumin
1 tsp garam marsala
1 tbsp olive oil
400g lamb steaks
1 red onion, sliced
1 Lebanese cucumber, sliced
100g rocket leaves

Dressing
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp lemon juice
freshly ground black pepper

Here is how you make Warm salad of moroccan lamb with roasted tomatoes:

Preheat oven to 180 degrees Celsius. Line a baking tray with paper. Slice tomatoes lengthways and remove eyes. Place tomatoes, cut-side up, on baking tray and season with pepper. Roast for 20 minutes. Remove from oven and allow to cool.Mix paprika, garlic, cumin, garam marsala and oil.Heat a grill plate to hot. Dip meat into spice mixture, coating evenly, then cook steaks to your liking. Set aside, covered, to rest.In a small bowl, whisk all dressing ingredients together. Place onion, cucumber and rocket leaves in a bowl. Add dressing and toss.Layer salad on serving plates with lamb and roasted tomatoes.Serving Size: serves 4 for lunch. Increase lamb to 600g for dinner.Number of Servings: 4Recipe submitted by SparkPeople user JACCOOKE.

The nutritional information for Warm salad of moroccan lamb with roasted tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.0

• Total Fat: 13.6 g
• Cholesterol: 64.0 mg
• Sodium: 125.6 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.9 g
• Protein: 23.7 g