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! 🙂