A warm lamb sald with lemony Moroccan flavours


  • The Salad

  • 1 tbs olive oil

  • A couple of large lamb backstraps

  • 11/2 tbs Moroccan spice mix

  • 2 large red onions

  • 1 medium butternut pumpkin

  • Oil spray

  • 2 medium capsicums (or cheat and buy roasted capsicum from the deli)

  • 1/2 cup of couscous

  • 1/2 cup of boiling water

  • ½ cup shelled pistachio nuts toasted

  • 1/2 cup fresh coriander leaves

  • 1/2 cup fresh mint leaves

  • 1/4 a preserved lemon chopped very finely (wash under water, remove the flesh and dry – just chop the skin)

  • ½ a cucumber chopped into pieces (seeded)

  • ½ a punnet of cherry tomatoes chopped in halves

  • A few black olives

  • A few asparagus spears for garnish

  • Mixed lettuce leaves (mesclun) and rocket for serving

  • Moroccan Dressing

  • ¼ cup lemon juice (30 ml)

  • Olive oil (40 ml)

  • ½ clove of garlic crushed

  • ½ tsp ground cardamom

  • ½ tsp cumin

  • pinch turmeric

  • ½ tsp caster sugar or to taste (to balance the lemon)

  • Yoghurt and Ccoriander Dressing

  • 1 small container natural yoghurt mixed up until smooth

  • ¼ cup of chopped fresh coriander and ¼ cup chopped fresh mint

  • Squeeze of lemon juice to taste

  • Pinch of caster sugar if it tastes bitter

  • Salt to taste


  • 1.

    Combine spice mix with 1 tbs of the oil in bowl, add lamb, coat with spice mixture and then cover and refrigerate for at least 30 minutes or overnight.

  • 2.

    Heat oven to 180 degrees C. Remove seeds from pumpkin and slice (approx 1cm thick)

  • 3.

    Peel and slice onion into small wedges. Place pumpkin and onions on non-stick tray and spray with a little oil. Roast until pumpkin just tender and onions nicely browned This should take approximately 30 – 40 minutes. Leave to cool and then slice cooked pumpkin off the skin and chop into 1 – 2 cm cubes. Trim brown bits off onions and separate the leaves. Place into bowl with pumpkin.

  • 4.

    Quarter the capsicums, removing seeds and membranes. Roast under grill, skin-side up until skin blisters and blackens. Cover capsicum in plastic and allow to cool. Peel away the skin and then chop roughly into pieces.

  • 5.

    Pour boiling water over asparagus and allow to “cook” for a few minutes (depends on thickness) and then refresh in ice cold water.

  • 6.

    Cook lamb in very hot heated pan (BBQ is better) It should be rare. When cooked, wrap in foil to rest for at least 5 minutes. Slice the lamb very thinly and wrap in foil until ready to use. It should be warm.

  • 7.

    Bring water to boil in pan, gradually add couscous, remove from heat. Cover, stand about 5 minutes or until all water is absorbed. Fluff with a fork.

  • 8.

    Combine lamb, onion, pumpkin, capsicum, tomatoes, cucumber, couscous, nuts, olives, preserved lemon, coriander and mint in a large bowl. Sprinkle the dressing over the salad just before serving – be careful – not too much!

  • 9.

    Serve on mesclun and fresh baby rocket and garnish with asparagus. Can also be served with yoghurt and coriander mixture.

  • 10.

    Moroccan dressing

  • 11.

    Combine ingredients in screw top jar and shake

  • 12.

    Yoghurt and coriander dressing

  • 13.

    Mix up all ingredients and thin down with water or milk if you want to drizzle it


TIPS : Don’t overcook the lamb, rather undercook it – it will continue to cook in the foil whilst resting.

Don’t use too much of the lemon/oil dressing – it can make your salad a bit bitter

Freshly chopped avocado is also a nice addition

Looks great piled onto a big white platter, asparagus at each corner

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