Penn Herb Wellness Guide
Lamb Salat Tangiers
Ingredients
- 1 lb boneless lamb shoulder, well trimmed
- 2 tsp olive oil
- 1 1/2 cups uncooked couscous
- 1/2 tsp salt
- 1 1/4 cups boiling water
- 1 red bell pepper, finely chopped
- 1 cup green beans, cut and steamed
- 1/3 cup red onion, finely chopped
- 1/4 cup green onion, thinly sliced
- 1/2 cup currants
- 1/2 cup toasted almonds, sliced
- Mint Dressing1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup parsley, chopped
- 1 Tbs fresh mint, chopped
- 1/2 tsp salt
- 1/2 tsp lemon pepper
- 1/4 tsp cinnamon, ground
- 1/8 tsp cayenne pepper
Directions
- Place lamb on rack in roasting pan; brush with olive oil. Roast at 325F for 40 minutes, or until desired degree of doneness: 145F for medium-rare, 160F for medium, or 170F for well. Remove from oven, cover and let stand 10 minutes. Temperature will rise approximately 10 degrees. Slice thinly, and cut into strips 1/2 x 2 inches long; set aside.
- In medium bowl, combine couscous, salt, and boiling water; stir and cover.
- To make Mint Dressing combine oil, vinegar, parsley, mint, salt, lemon pepper, cinnamon, and cayenne pepper; mix well.
- In large bowl, combine bell pepper, carrots, green beans, red and green onions, currants, almonds, and lamb. Toss with dressing.
- Spoon couscous onto large platter, and top with lamb-vegetable mixture.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.