Moroccan lamb with pomegranate, pistachios and fattoush salad
Serves: 4 generously
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Moroccan lamb with pomegranate, pistachios and fattoush salad
Recipe by Lucy Jessop
Serves: 4 generously
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
541Kcal
Fat
34gr
Saturates
11gr
Carbs
12gr
Sugars
11gr
Fibre
4gr
Protein
46gr
Salt
0.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1½ tbsp ras el hanout or harissa spices
- finely grated zest of 1 orange
- 1 tbsp pomegranate molasses, plus extra to serve
- 1 tbsp olive oil
- 1 x 750g (approximately) boneless, butterflied lamb leg
For the tahini dressing
- 1 x 170g pot authentic Greek yogurt
- 1 garlic clove, crushed
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
For the fattoush salad
- 1 x 200g pack radishes
- 1 x 250g pack pomodorino tomatoes
- 2 spring onions
- ½ cucumber, halved lengthways and deseeded
- 2 Little Gem lettuce, halved and cut lengthways into wedges
- 1 x 100g pack pomegranate seeds
- 50g shelled pistachios, toasted and chopped
- ½ x 28g pack mint, leaves shredded, plus baby leaves to serve
- warm flatbreads or pitta breads, to serve
Step by step
Get ahead
Marinate the lamb up to 48 hours ahead, cover and chill. Remove from the fridge an hour before cooking. Make the dressing a few hours ahead; keep chilled. The uncooked lamb in the marinade can also be frozen.
- Ideally marinate the lamb the night before: mix the spices, orange zest, pomegranate molasses and olive oil together in a bowl and season with black pepper only. Using a sharp knife, lightly slash the lamb 4 or 5 times across the top. Coat the lamb in the marinade and put on a plate; cover and chill for at least 1 hour or up to 48 hours.
- Preheat the barbecue (see Get Started, above). Whisk all the dressing ingredients together in a bowl – add a little cold water to thin it down; season and set aside.
-
When the barbecue is ready, season the lamb with salt, then cook for 25-30 minutes, turning halfway (for medium rare). If not using a barbecue, cook on a preheated griddle pan, over a medium high heat for 5 minutes each side, then transfer to a preheated oven (240°C, fan 220°C, gas 8) for 20 minutes. Transfer to a board and leave to rest for 10 minutes.TipFor a tasty side or veggie option, make a double quantity of the spiced oil (step 1 of the recipe) and brush over 1cm-thick slices of aubergine; griddle for 5 minutes each side until tender and cooked through.
- Meanwhile, for the salad: slice the radishes, halve the tomatoes and chop the spring onions and cucumber; add to a large bowl with the lettuce. Add half the pomegranate seeds, pistachios and the shredded mint to the bowl. Season and toss everything together.
- Scatter the remaining pomegranate seeds, pistachios and mint leaves over the lamb, and drizzle with a little tahini dressing and pomegranate molasses. Drizzle the rest of the tahini dressing over the salad. Carve the lamb and serve with the warm flatbreads.
