Yummy Recipes

Moroccan Roast Lamb with Greek Salad 

Moroccan Roast Lamb with Greek Salad

Great dish for a Sunday roast.

Moroccan Roast Lamb with Greek Salad

Method Pre-heat oven to 180°C Combine spices and oil in a bowl and spread over the lamb Season generously Roast covered in the oven for approximately 1 ½ hours or until the juices run just pink when tested with a skewer Serve warm with salad and crusty bread

Ingredients
  

Ingredients

  • ½ kg leg lamb
  • 1 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1 tsp cumin and coriander

Instructions
 

  • Pre-heat oven to 180°C
  • Combine spices and oil in a bowl and spread over the lamb
  • Season generously
  • Roast covered in the oven for approximately 1 ½ hours or until the juices run just pink when tested with a skewer
  • Serve warm with salad and crusty bread

Notes

½ leg lamb 1 tablespoon olive oil 1 teaspoon each ground cinnamon, cumin and coriander Seasoning

Greek salad

Ingredients
  

  • 1-2 cups cherry tomatoes or large tomatoes cut into wedges
  • 1/2 pcs telegraph cucumber or 2 Lebanese cucumbers cut into cubes
  • 1 small red onion sliced
  • 1 cup black and green olives
  • 100 gms feta YOLO brand
  • 1/2 small lemon juiced
  • ¼ cup olive oil extra virgin

Notes

Combine tomatoes, cucumber, onion and olives in a bowl Mix together lemon juice and olive oil and drizzle over vegetables Crumble fett over the top Season lightly and gently combine Serve chilled with warm lamb (Note: You can keep the feta separate and serve it on a platter with the sliced lamb and the salad. Feta spread like butter on warm Moroccan lamb is delicious!)

Enjoy! 🙂