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Moroccan lamb with carrot and radish salad

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Change up your week with these Moroccan-inspired lamb chops served with a vibrant carrot and radish salad.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Moroccan lamb with carrot and radish salad

Ingredients

  • 2 tbs extra virgin olive oil
  • 4 Coles Australian Lamb Forequarter Chops
  • 2 tbs Moroccan herb paste
  • 2 tbs lemon juice
  • 1/2 tsp ground cumin
  • 4 carrots, peeled into ribbons
  • 1 bunch radishes, trimmed, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tsp grated lemon rind

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat 1 tbs of oil in a large frying pan over medium-high heat. Add the lamb and cook for 2 mins each side or until browned. Brush both sides of lamb with herb paste. Cook for a further 1 min each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

  2. Step 2

    Meanwhile, combine lemon juice, cumin and remaining oil in a large bowl. Season. Add carrot, radish and mint and toss to combine.

  3. Step 3

    Divide salad among serving plates. Top with lamb. Serve with yoghurt and sprinkle with lemon rind.

Moroccan lamb with carrot and radish salad

Moroccan lamb with carrot and radish salad
  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Ingredients
  • 2 tbs extra virgin olive oil
  • 4 Coles Australian Lamb Forequarter Chops
  • 2 tbs Moroccan herb paste
  • 2 tbs lemon juice
  • 1/2 tsp ground cumin
  • 4 carrots, peeled into ribbons
  • 1 bunch radishes, trimmed, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tsp grated lemon rind
    Description

    Change up your week with these Moroccan-inspired lamb chops served with a vibrant carrot and radish salad.

    Method

    1. Step 1

      Heat 1 tbs of oil in a large frying pan over medium-high heat. Add the lamb and cook for 2 mins each side or until browned. Brush both sides of lamb with herb paste. Cook for a further 1 min each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

    2. Step 2

      Meanwhile, combine lemon juice, cumin and remaining oil in a large bowl. Season. Add carrot, radish and mint and toss to combine.

    3. Step 3

      Divide salad among serving plates. Top with lamb. Serve with yoghurt and sprinkle with lemon rind.