Moroccan Lamb with Carrot Salad & Honey Almonds

Moroccan Lamb with Carrot Salad & Honey Almonds
Jazz up your lamb cutlets with a spicy chermoula marinade. Pair with soothing carrot and currant salad, a sweet orange honey dressing and crunchy roasted almonds.


Serves 4

2 lamb racks

2 tbsp store-bought chermoula


150g almonds, blanched

2 tsp sesame seeds

1 tsp groung cumin

1 tbsp olive oil

3 tbsp honey

½ cup orange juice

4 carrots, shredded

¼ cup currants, soaked in

boiling water

2 tbsp cumin seeds, toasted

½ cup coriander leaves

1 Rub lamb racks with chermoula and refrigerate for 2 hours or overnight. 

2 Preheat oven to 180°C. 

3 Place almonds, sesame seeds, ground cumin, olive oil, and 2 tablespoons of the honey in a bowl; toss to coat. Place mixture on a baking tray lined with baking paper and cook for 10 minutes, or until golden. Let cool.

4 Preheat barbecue or chargrill pan over medium heat and cook lamb for 7-8 minutes on each side. Let rest for 5 minutes.

5 Place orange juice and remaining honey in a bowl, season with sea salt and freshly ground black 
pepper, and whisk to combine. Add carrots, drained currants, cumin seeds, and coriander, and toss to coat.

6 Slice lamb into cutlets and serve with carrot salad and honeyed almonds.


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