From spiced lamb to tangy tomato and earthy mushrooms, this Middle-Eastern dish is packed with flavour.
The ingredient of Middle Eastern Lamb Salad
- 60ml 1 4 cup fresh lemon juice
- 2 garlic cloves crushed
- 2 teaspoons ground cumin
- 1 1 2 teaspoons dried oregano leaves
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1 tablespoon olive oil
- 500g lamb leg steaks excess fat trimmed
- olive oil spray
- 1 small red onion halved thinly sliced
- 100g swiss brown mushrooms thinly sliced
- 60g 1 3 cup drained reduced fat semi dried tomatoes halved
- 40g 1 4 cup pitted kalamata olives
- 130g 1 2 cup light greek style yoghurt
- 1 1 2 teaspoons master foods hot chilli sauce
- 450g pkt microwaveable basmati rice
- 100g baby spinach leaves
- fresh continental parsley leaves to serve
The Instruction of middle eastern lamb salad
- combine lemon juice garlic cumin oregano coriander paprika turmeric and half the oil in a sealable plastic bag add the lamb turn to coat seal the bag and place in the fridge for 30 minutes to marinate
- preheat a chargrill or barbecue on high drain lamb spray with oil and cook for 2 3 minutes each side for medium or until cooked to your liking transfer to a plate cover and set aside for 3 minutes to rest
- meanwhile heat remaining oil in a frying pan over medium heat cook onion and mushroom stirring for 5 minutes or until soft stir in tomato and olives cover set aside
- combine yoghurt and chilli sauce in a bowl heat rice following packet directions add rice and spinach to onion mixture cook stirring over medium heat for 1 2 minutes or until spinach wilts slice lamb divide rice mixture and lamb among serving plates top with yoghurt mixture and parsley
Nutritions of Middle Eastern Lamb Salad
calories: 426 615 caloriescalories: 14 grams fat
calories: 3 5 grams saturated fat
calories: 38 grams carbohydrates
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calories: 37 grams protein
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