The Dinner Planner

Moroccan Lamb Leg Steaks with Root Vegetable Salad

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Servings 4


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


  • 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.

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