Moroccan Lamb Salad
Ingredients
- 1 cup plain yogurt ⓘ
- 1/2 cup heavy cream ⓘ
- 1/2 cup finely chopped mint ⓘ
- 2 tsp horseradish sauce ⓘ
- 2 3/4 lbs lamb leg steaks ⓘ
- 2 tbsp Moroccan spice mix ⓘ
- 1 tbsp vegetable or olive oil
- 3 small cucumbers, quartered lengthwise and sliced ⓘ
- 14 oz cherry tomatoes, halved
- 2 cans (15 oz each) chickpeas, rinsed ⓘ
Instructions
- Whisk yogurt, cream, mint and horseradish in a medium bowl. Cover with plastic wrap. Refrigerate until ready to serve.
- Sprinkle both sides of lamb steaks with spice mix. Heat oil in a large skillet on high heat. Cook lamb, in batches, for 2-3 mins each side for medium doneness. Transfer to platter. Cover with foil and let stand for 5 mins. Slice.
- Toss cucumbers, tomatoes, chickpeas, arugula and lamb in a large bowl. Season with salt and pepper. Divide salad among small serving bowls. Drizzle with dressing. Serve.
Nutrition & Diet Analysis (per serving)
326
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).