Moroccan Lamb

Name: Moroccan Lamb
Yield: 4 servings
Ingredients: 1 large lemon, juice of; 1 large lemon, zest of; 3 tablespoons olive oil; 3 garlic cloves, sliced; 2 teaspoons ras el hanout spice mix; 4 lamb fillets, trimmed (about 500g total weight); 1 cup flat leaf parsley; 20 mint leaves, roughly chopped; 20 leaves fresh oregano

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Ingredients

1 large lemon, juice of ⓘ
1 large lemon, zest of ⓘ
3 tablespoons olive oil
3 garlic cloves, sliced ⓘ
2 teaspoons ras el hanout spice mix
4 lamb fillets, trimmed (about 500g total weight) ⓘ
1 cup flat leaf parsley
20 mint leaves, roughly chopped ⓘ
20 leaves fresh oregano ⓘ

Instructions

Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
Add the lamb back-straps, cover and refrigerate 3 hours or over night.
Remove the lamb from the marinade and seal in a pan over high heat.
Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
Toss the fresh herbs and tomatoes together and divide between 4 plates.
Slice the lamb on the diagonal across the grain and arrange over the salads.

Nutrition & Diet Analysis (per serving)

454 kcal 23% DV

Protein Fat Carbs

Macronutrients

Protein 6.1g 12% DV

Total Fat 32.1g 41% DV

Carbs 42.2g 15% DV

Fiber 11.6g 41% DV

Sugar 9.1g 18% DV

Electrolytes

Sodium 175.5mg 8% DV

Potassium 570mg 12% DV

Cholesterol 3.8mg 1% DV

Vitamins & Minerals

Vitamin A 44mcg 5% DV

Vitamin C 8.6mg 10% DV

Vitamin D 0.1mcg

Calcium 465.3mg 36% DV

Iron 12.4mg 69% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).