Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea SaladLamb, chickpeas, lemon and feta seasoned with warm Middle
Eastern spices are a great combination and here they combine to make a salad that makes an easy and healthy dinner any night of the week.

This is a great option if feeding a group that contains both meat and non-meat eaters – simply serve the chickpea salad and lamb
separately and allow everyone to help themselves. A salad of mixed leaves on the side and some warm pita bread are great

Moroccan Lamb with Chickpea Salad

I used parsley and dill here, but fresh coriander is great, if you have it – unfortunately, because of the warm weather here in Hawke’s Bay most of the coriander seems to have bolted.

Serves 4

sea salt and freshly ground black pepper
olive oil
½ cup crumbled Origin Earth Feta in Brine
1 tsp ground cumin
1 tsp Orcona Smoked Sweet Paprika
pinch cayenne pepper
4 x 100-125g lamb leg steaks
1 small red onion, minced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp dried oregano
½ tsp Orcona Smoked Sweet Paprika
2 x 400g can chickpeas, drained and rinsed
1 red capsicum, diced
½ preserved lemon, rind finely chopped
½ cup chopped fresh herbs of your choice, such as parsley,
coriander, dill and chives
2 tbsp lemon juice, or to taste

1              For the salad, place a little oil, onion and garlic in a frying pan over a medium heat, cover and cook for 6-7 minutes or until onion is soft and translucent. Add coriander, cumin, oregano and paprika and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add chickpeas and toss to coat with spice mixture. Transfer chickpea mixture to a bowl, add capsicum, lemon, herbs (hold some back to scatter over the top, if you like – I forgot) and lemon juice and toss to combine. Season with salt and black pepper.

3              For the lamb, combine cumin, paprika, cayenne pepper and a good grind of salt in a plastic food bag. Add lamb and shake to coat evenly with spice mixture.

4              Heat a clean frying pan over a medium-high heat, add a little oil and swirl to coat base of pan, add lamb and cook for 3-4 minutes each side or until cooked to your liking. Remove lamb from pan and rest for at least 5 minutes.

5              To serve, pile salad onto a serving platter or divide between individual plates, slice lamb and arrange on top of salad. Scatter with feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

Parsley, Chickpea & Feta Salad

Parsley, Chickpea & Feta Salad


13 thoughts on “Moroccan Lamb with Chickpea Salad”

  1. **Sigh** Everything you make, I want. There is not a single thing you have posted that I’ve been so-so about. I adore Middle Eastern food. And you’re right, it’s a perfect “feed a crowd” option when there are vegetarians there. Rather than making a whole separate dish for them! 🙂
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