Warm Salad of Moroccan Lamb with Roasted Tomatoes

200g Lamb steaks

3 ripe Cherry Conchita Tomatoes

1 tspn mild paprika

1/2 clove garlic, crushed

1/2 tspn ground cumin

1/2 tspn garam marsala

1 tspn canola oil


1 tspn canola oil

1 tspn Balsamic vinegar

2 tspns lemon juice

Freshly ground black pepper


1/4 Spanish onion

1/4 Lebanese cucumber

1/4 bunch rocket lettuce

  • Preheat oven to 180c

  • Remove eye from the tomatoes and halve. Season with pepper, then bake in oven for 20 minutes, remove and allow to cool.

  • Combine paprika, garlic, cumin, garam marsala and oil and mix thoroughly.

  • Coat meat evenly with spice mix.

  • Cook meat on a BBQ or grill until medium

  • Gradually add oil to Balsamic vinegar while whisking. Season dressing to taste with lemon juice and pepper.

  • Chop onion and cucumber and place in a bowl with rocket lettuce. Add dressing and toss to combine.

  • Arrange salad on a plate and place lamb on top. Garnish with roasted tomatoes. Serve with other salads or vegetables.

Taken from the Sunday Herald Sun, October 17th, 2004 pg 77

Posted in: All Recipes

Leave a Comment (0) ↓