Moroccan Lamb Leg Steaks with Root Vegetable Salad
Ingredients
Moroccan Lamb Leg Steaks
- 4 lamb leg steaks
- 1 tbsp olive oil
- 2 garlic cloves
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ½ tsp ground turmeric
- ¼ tsp cinnamon
Roasted Root Vegetables with Yoghurt Dressing
- 1 sweet potato
- 2 parsnip
- 4 carrots
- 170 grams greek yoghurt
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 garlic cloves - crushed
- ¼ tsp cinnamon
- 1 tsp dill - roughly chopped
- 2 tsp coriander - roughly chopped
Instructions
- Preheat oven to 200C.
- In a large bowl, combine the marinade ingredients. Add the lamb and toss to combine. Set aside
- Slice the carrot and parsnip into similar sized thin 'chips'. Slice the sweet potato into chips that are double the size as they cook quicker. Toss in 1 tsp olive oil and place in oven for 20 minutes.
- In a small bowl, combine the dressing ingredients (yoghurt, remaining olive oil, vinegar, garlic, cinnamon, dill and coriander). Season with salt and pepper.
- Heat a large fry pan with 1 tbsp olive oil over medium high heat. Add lamb steaks and cook for 4 minutes each side. Remove and rest for a couple of minutes.
- Toss the vegetables in the yoghurt dressing and serve with a lamb steak each.
Tips and Variations
VEGETARIAN - Add 2 x 400g tinned chickpeas to the salad mix and pop on top of a handful of rocket per person.
LOW CARB
GLUTEN FREE
