Warm Moroccan lamb salad recipe

  • Serves 6
  • 3 hrs 45 mins
  • 465 calories / serving
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Moroccan lamb salad HERO

This heavenly Moroccan-inspired salad features all of the same exotic flavours of a classic tagine. 

  1. Preheat the oven to gas 7, 220ºC, fan 200ºC. Unroll the lamb and spread the tagine paste in the middle, then re-roll. Coat in the Moroccan spices and put into a roasting tin. Roast in the oven for 30 minutes, then cover the lamb with foil, reduce the temperature to gas 2, 150ºC, fan 130ºC and cook for 2 1/2-3 hours.
  2. Remove the lamb from the oven and leave to rest for 15 minutes. Put on a board and, using two forks, flake or shred the meat, discarding any fat. Arrange on a platter. 
  3. Mix 2 tablespoons of meat juice with the oil and red wine vinegar and drizzle over the lamb. Scatter over the mint, almonds, coriander and pomegranate seeds and serve immediately. 

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.



  • Ingredients

  • 1kg (2lb) boneless lamb shoulder
  • 2 tsp tagine paste
  • 1 tsp Moroccan spice blend, such as ras el hanout
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 x 30g pack mint, leaves only
  • 25g (1oz) flaked toasted almonds
  • 1/2 x 30g pack fresh coriander, leaves only
  • 50g (2oz) pomegranate seeds or seeds from 1/2 pomegranate
  • Energy 1930kj 465kcal 23%
  • Fat 37g 52%
  • Saturates 15g 75%
  • Sugars 2g 2%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 2.8g Protein 30.6g Fibre 0.8g


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