Salad

Spiced Lamb Plate is for Salad.

Spiced Lamb Plate takes 20 minutes to prepare.

Spiced Lamb Plate takes 25 minutes to cook.

Spiced Lamb Plate makes 4 servings.

The ingredients for Spiced Lamb Plate are:

1 tsp olive oil
480g lamb leg steaks, cubed
1 onion, sliced
2 garlic cloves, crushed
2 tsp ras el hanout (Moroccan spice blend)
1 Tbl tomato paste
Finely grated zest & juice of 1/2 lemon
4 mini pita breads
150g Greek yoghurt, to serve
1/4 Lebanese cucumber, seeds removed, finely grated
Handful mint leaves, shredded

1/2 cup (80g) burghul (cracked wheat)
2 tomatoes, seeds removed, chopped
1/2 Lebanese cucumber, seeds removed, finely chopped
1 bunch coriander, leaves finely chopped
1 bunch mint, leaves finely chopped
Finely grated zest & juice of 1/2 lemon

Here is how you make Spiced Lamb Plate:

Place burghul in a heatproof bowl & cover with boiling water. Stand for 15-20 minutes.Meanwhile, heat the oil in a large, deep frypan over medium-high heat. Add lamb & cook, tossing, for 5-6 minutes until browned. Reduce heat to medium, add onion & cook, stirring for 2 minutes. Add garlic & ras el hanout then cook for a further 2 minutes or until fragrant. Add tomato paste & a little water, bring to a simmer, then reduce the heat to low & cook for 7-8 minutes until sauce is reduced. Remove from heat & stir through lemon zest and juice.Squeeze any excess liquid from the 1/4 cucumber & combine with mint & yoghurt.Drain burghul, then transfer to a bowl with tomatoes, 1/2 cucumber, coriander, mint & lemon zest & juice. Toss to combine.Arrange lamb, minted yoghurt, tabbouleh on a serving platter with lime wedges and mini pita breads. with additional salads (see below) for dinner

The nutritional information for Spiced Lamb Plate is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 448.9

• Total Fat: 12.4 g
• Cholesterol: 78.0 mg
• Sodium: 143.5 mg
• Total Carbs: 49.1 g
• Dietary Fiber: 4.0 g
• Protein: 34.9 g