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Moroccan Lamb with Pickled Beetroot & Tahini Yoghurt

This is the perfect quick and easy midweek meal. Simply toast bread, spread with tangy yoghurt and top with delicious slices of lamb, crunch beetroot and nuts.

Moroccan Lamb with Pickled Beetroot & Tahini Yoghurt

Serves 4

2 lamb backstraps

1 tbsp harissa paste

1 tsp ground cinnamon

½ tsp ground cumin

½ tsp ground coriander

½ tsp sweet paprika

1 Turkish pide, split and halved

2 tsp olive oil

½ cup mint leaves

½ cup flat-leaf parsley leaves

2 tbsp slivered almonds, toasted

Pickled Beetroot

2 beetroot, peeled, cut into

matchsticks

2 tbsp raspberry vinegar

1 tbsp caster sugar

2 tsp salt

Tahini Yoghurt

1 cup Greek-style yoghurt

1 tbsp tahini

2 tbsp lemon juice

1 garlic clove, crushed

Combine lamb, harissa, cinnamon, cumin, coriander and paprika in a large bowl. Cover with plastic wrap. Place in the fridge for 1 hour.

To make pickled beetroot, combine ingredients in a bowl. Set aside for 1 hour. Drain well.

To make tahini yoghurt, combine ingredients. Season.

Preheat a chargrill on high. Cook lamb on grill, 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover with foil. Set aside for 5 minutes to rest.

Brush pide with a little olive oil. Chargrill for 1 minute each side or until lightly charred.

Place pide on a platter; dollop with tahini. Thinly slice lamb and arrange on pide with beetroot, mint and parsley. Sprinkle with almonds to serve.

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