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Moroccan lamb with carrot salad (low-carb)

Name: Moroccan lamb with carrot salad (low-carb)
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4
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

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15m

04m

Moroccan lamb with carrot salad (low-carb)

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Ingredients (14)

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.