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Moroccan Lamb & Chickpea Salad

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A fresh and delicious lamb salad that will fill you up! Perfect for the warmer months ahead.
By
Peter Bouchier
December 8, 2021

Equipment

Grill plate or grill pan
Grill plate or grill pan
Sharp knife
Sharp knife

Ingredients

  • 400 grams of lamb backstrap (2x pieces in total)
  • 1 tablespoon of Moroccan spice blend
  • 2 tablespoons of olive oil
  • Salt & pepper
  • 1 cup of cous cous
  • 1 400 gram can of chickpeas, drained
  • 200 gram punnet of cherry tomatoes, quartered
  • 1 large cucumber, flesh removed and diced
  • 1 small red onion, finely diced
  • 1 cup of parsley, chopped
  • 150 grams of soft goats cheese
  • Chopped mint or parsley, for garnish
  • Dressing:
  • 1 lemon, juice squeezed
  • 1 tablespoon of olive oil
  • 1 teaspoon honey
  • Salt & Pepper

Method

1.

For the dressing, combine all ingredients and stir well. Season to taste.

2.

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

3.

Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes each side (200 gram pieces) until lightly charred, but still rare inside. Set aside and cover with foil to rest for 10 mins.

4.

Meanwhile, pour 3/4 cup of boiling water over the cous cous and cover with a lid. Let it stand for 5 mins, then add a little olive oil and fluff with a fork. Season well.

5.

To a large bowl, add the cous cous, drained chickpeas, cherry tomatoes, cucumber, red onion, chopped mint, chopped parsley and goats cheese. Gently toss together.

6.

Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange on the salad. Crumble some more goats cheese if desired. Drizzle the dressing and season well.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

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