Moroccan-style Lamb And Vegetables

By Cynthia Black

Cooking Moroccan-style lamb and vegetables step by step details? If you are looking cooking tips for Moroccan-style lamb and vegetables you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

All you have to do is throw all your ingredients of Moroccan-style Lamb And Vegetables

  1. 2 tablespoons cumin seeds
  2. 1/3 cup (80ml) extra virgin olive oil
  3. 800g (3-4) lamb backstraps (eye of loin)
  4. 1/3 cup (60g) pitted marinated green olives, thinly sliced
  5. 2 tablespoons finely chopped preserved lemon rind (see note)
  6. 2 tablespoons lemon juice
  7. 1/2 cup chopped flat leaf parsley
  8. 1 red capsicum, seeded, thickly sliced lengthways
  9. 4 baby eggplant, halved lengthways
  10. 2 small zucchini, thinly sliced lengthways

The instruction how to make Moroccan-style Lamb And Vegetables

  1. Heat a heavy-based saucepan over medium heat. Add cumin seeds and cook, stirring, for 30 seconds or until fragrant. Transfer to a mortar and pestle and gently pound until coarsely crushed. Combine half the cumin and half the oil in a bowl. Add lamb, season with salt and pepper.
  2. Combine olives, lemon rind and juice, parsley, and remaining cumin and oil in a bowl. Taste, season with salt and pepper.
  3. Preheat a barbecue or chargrill pan on high. Add lamb and cook, turning occasionally, for 10 minutes for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest.
  4. Brush vegetables with oil, season with salt and pepper. Cook on barbecue, turning, for 5-10 minutes or until tender.
  5. Thickly slice lamb across grain. Arrange lamb and vegetables among serving plates. Spoon over olive mixture to serve.

Nutritions of Moroccan-style Lamb And Vegetables

fatContent: 511.46 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 46 grams protein
sodiumContent: 128 milligrams cholesterol

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