Seared lamb salad and ras el hanout spices
Seared lamb shortloins with ras el hanout spices, pomegranate dressing, and mixed salad leaves. Quick, healthy, and flavorful dinner. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 medium beetroot
- 1/2 cup walnut pieces
- 4 lamb shortloins (about 800g)
- 1 tablespoon ras el hanout
- 2 tablespoons olive oil
- 120 grams salad leaves, such as red oak lettuce and baby salad leaves
- 1 cup loosely packed small mint leaves
- 1/2 cup pomegranate seeds (optional)
- Pomegranate dressing
- 3 tablespoons pomegranate molasses
- 1 teaspoon manuka honey, softened
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- squirt of lemon juice
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