Warm Moroccan-Spiced Lamb Pasta Salad

by LimeCake on June 25, 2010

There are so many ways of making a dish sound fancy. This could easily have just been “lamb salad”, or “pasta with lamb”. But really, sometimes home cooking needs a little snazz, doesn’t it?

This is a version of a typical lamb couscous salad or lamb rice pilaf. I improvised by using tiny pasta. This would be great with leftover roast lamb too. And like any pasta salad, use whatever vegetables you have – cucumber, bell peppers, zucchini, tomatoes…

There’s no way this cannot taste good. It’s got so much good stuff in it, like cilantro, pine nuts and currants. This was borne out of what I had lying around. It was really one of those a-handful-of-this-and-a-dash-of-that sort of recipe. This was dinner for me one night, and I had the leftovers the next day for lunch at work.

Really good and tasty.

Warm Moroccan-Spiced Lamb and Pasta Salad

serves 2

1 piece lamb loin/cutlet/chop

2 tbs Moroccan spice mix

1 portion small pasta (or carbohydrate of your choice), cooked

½ cup shredded carrot

Chopped cilantro

Handful of pine nuts

Handful of raisins

Handful of cranberries

Lemon juice, to taste

Sea salt and pepper, to taste

Sprinkle spice mix on lamb to season. Grill or pan fry on medium high heat. Cook lamb until medium-rare, or to your liking. Let rest for a few minutes. Toss everything together with lemon juice and olive oil. Taste and adjust for seasoning.