Moroc­can lamb with beet­root-coleslaw cous­cous salad

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.80 Time to make 30 min di­a­betes friendly 2 tea­spoons Moroc­can sea­son­ing 1 ta­ble­spoon olive oil 450g lamb sir­loin steaks 1¼ cups whole­meal cous­cous 1 x 250g pun­net mini

Roma toma­toes, halved 1 x 250g packet

beet­root coleslaw 1 cup baby spinach 2 shal­lots, trimmed, thinly sliced ¹⁄³ cup dried cran­ber­ries 1 cup mint leaves, torn 1 x 250g tub re­duced-fat tzatziki 1 Mix Moroc­can sea­son­ing with olive oil in a small bowl; sea­son with cracked black pep­per. Brush oil mix­ture onto lamb steaks and leave to mar­i­nate for 10 min­utes. 2 Mean­while, pre­pare cous­cous ac­cord­ing to packet in­struc­tions. Fluff cous­cous grains with a fork and leave to cool for 10 min­utes. 3 Mean­while, set a large non-stick fry­ing pan over medium–high heat and spray with olive oil. Add lamb and cook for 3–5 min­utes per side (depend­ing on thick­ness), or un­til done to your lik­ing. Trans­fer lamb to a plate, cover loosely with foil to keep warm and leave to rest. 4 Add Roma toma­toes, beet­root coleslaw, baby spinach, shal­lots, dried cran­ber­ries and half of the mint to cous­cous; sea­son with cracked black pep­per and toss lightly to com­bine. Stir re­main­ing mint through tzatziki. Slice lamb. 5 Divide cous­cous salad among 4 dishes, top with lamb slices and mint tzatziki, and serve.

Moroc­can lamb with beet­root-coleslaw cous­cous salad

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