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Moroccan lamb with chickpea salad

Name: Moroccan lamb with chickpea salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons Moroccan spice mix powder*; 1/4 cup (60ml) extra virgin olive oil; 2 x 250g lamb backstraps, trimmed; 400g canned chickpeas, rinsed, drained; 1 red onion, thinly sliced; 2 tomatoes, seeds removed, chopped; 2 tablespoons chopped coriander leaves; 2 tablespoons chopped mint leaves; 1/4 cup (3 tablespoons) tahini*; 1 garlic clove, crushed; 1/4 cup (60ml) lemon juice, plus wedges to serve; Pita bread, to serve; 2 cups baby salad leaves*

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15m

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Ingredients (13)

2 tablespoons Moroccan spice mix powder*
1/4 cup (60ml) extra virgin olive oil
2 x 250g lamb backstraps, trimmed
400g canned chickpeas, rinsed, drained
1 red onion, thinly sliced
2 tomatoes, seeds removed, chopped
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
1/4 cup (3 tablespoons) tahini*
1 garlic clove, crushed
1/4 cup (60ml) lemon juice, plus wedges to serve
Pita bread, to serve
2 cups baby salad leaves*

Method

1.

In a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
2.

Place chickpeas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tablespoons water until you have a loose dressing. Toss salad with dressing.
3.

Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 2-3 minutes each side until lightly charred, but still rare inside. Set aside to rest for 2-3 minutes in a warm place.
4.

Lightly toast pita bread on the grill pan. Served the lamb sliced with the salad, grilled pita bread, baby salad leaves and lemon wedges on the side.