Moroccan Style Lamb And Vegetables

The ingredient of Moroccan Style Lamb And Vegetables

• 2 tablespoons cumin seeds
• 1 3 cup 80ml extra virgin olive oil
• 800g 3 4 lamb backstraps eye of loin
• 1 3 cup 60g pitted marinated green olives thinly sliced
• 2 tablespoons finely chopped preserved lemon rind see note
• 2 tablespoons lemon juice
• 1 2 cup chopped flat leaf parsley
• 1 red capsicum seeded thickly sliced lengthways
• 4 baby eggplant halved lengthways
• 2 small zucchini thinly sliced lengthways

The Instruction of moroccan style lamb and vegetables

• 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
• combine olives lemon rind and juice parsley and remaining cumin and oil in a bowl taste season with salt and pepper
• 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
• brush vegetables with oil season with salt and pepper cook on barbecue turning for 5 10 minutes or until tender
• 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

calories: 511 46 calories
calories: 34 grams fat
calories: 7 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 46 grams protein
calories: 128 milligrams cholesterol
calories: 355 76 milligrams sodium
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calories: nutritioninformation