Moroccan Chermoula Lamb

Picture of Moroccan Chermoula Lamb
  • PREPARE
  • 10 mins
  • COOK
  • 10 mins (+ 5 mins resting)
  • SERVES
  • 4
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Ingredients

  • 100 g baby spinach leaves
  • 100 g baby rocket leaves
  • 1 Lemon, juiced
  • 2 tbspn COLES* Pure Olive Oil
  • 420 g can EDGELL* Four Bean Mix, drained
  • 2 tbspn ZEST FOODS* Chermoula Morocco Rub
  • 1 tbspn ZEST FOODS* Italian Salad Mix Fusion
  • 500 g YOU'LL LOVE COLES* Lamb Leg Steaks
  • 2 tbspn ZEST FOODS* Chermoula Morocco Rub
  • 1 tbspn ZEST FOODS* Italian Salad Mix Fusion

Cooking method

  1. Combine Italian salad mix, lemon juice and 1 tablespoon of oil in a small bowl. Stand for 5-10 minutes for the flavours to develop.
  2. Combine remaining oil and chermoula to form a paste. Rub into lamb. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side until cooked. Rest, covered, for 5 minutes before slicing into strips.
  3. Place beans, spinach and rocket in a large bowl. Drizzle with Italian dressing and toss to coat. Arrange salad on serving plates and top with cooked lamb. Serve immediately.

Nutritional information (per serve)

  • Carbohydrate
  • 18g
  • Energy (cal)
  • 380Cal
  • Energy (kj)
  • 1591kJ
  • Protein
  • 34g
  • Saturated Fat
  • 5g
  • Sodium
  • 623mg
  • Sugars
  • 4g
  • Total Fat
  • 18g