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Moroccan lamb with carrot salad (low-carb)

15/1/2020

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INGREDIENTS
  • 2 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • 2 tablespoons sumac*
  • 2 teaspoons dried oregano
  • 3 tablespoons (1/4 cup) olive oil
  • 12 French-trimmed lamb cutlets
  • 4 carrots, peeled, thinly sliced
  • 2 teaspoons cumin
  • 1/4 cup chopped flat-leaf parsley
  • 2 teaspoons harissa* (optional)
  • 1 tablespoon red wine vinegar
  • 95g kalamata olives
  • 6 radishes, thinly sliced
  • Greek-style yoghurt, to serve

METHOD
  • 1.
    Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.
  • 2.
    Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.
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  • Home
  • Lean in 14
  • Training Gear
  • Services
    • 6 Week Challenge
    • Online Schedule
    • Personal Training
    • Exercise Physiology
    • Classes
    • InBody
    • Event Schedule
    • Assisted Stretching
    • Under 20s
    • Disability Program
    • Massage
  • Blog
  • Contact Us
    • Gift Cards
    • The Team
    • Careers