Moroccan Lamb Salad – a dish that brings together bold spices, juicy grilled lamb, and a refreshing citrus sumac yoghurt dressing. This warm lamb salad is the perfect balance of vibrant flavours and textures, making it a great choice for any time of year. Whether you're hosting a dinner or simply craving a delicious yet easy-to-prepare meal, this recipe will impress.
Follow our simple step by step instructions to marinate and cook your lamb cutlets to perfection, ensuring every bite is tender and delicious. Let's get cooking!
Why You’ll Love This Moroccan Lamb Salad
- Perfect Year-Round Dish - Like our Thai beef salad, this warm lamb salad is perfect served as a cozy winter dinner or a fresh and vibrant summer dish.
- Delicious flavour - We love the comforting blend of warm Moroccan spices, balanced with fresh and zingy notes. Serve alongside our couscous tabbouleh for a delicious flavour pairing!
- Easy to Prepare – Simple steps make this a fuss-free dish that anyone can master.
- Make-Ahead Friendly – Most elements can be prepped in advance, making it ideal for entertaining.
- Versatile & Impressive – Great for casual meals or special occasions, guaranteed to wow your guests.
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Ingredients and substitutions
The marinade:
- Lamb cutlets - Depending on what's available to you, use lamb cutlets or buy a lamb rack and cut into cutlets (ask your local butcher for help if needed). Or substitute for larger lamb chops, adjust the cooking time accordingly.
- Garlic
- Sea salt
- Peppercorns
- Cumin seeds - available in most supermarkets
- A bunch of fresh mint leaves
- Lemon - the zest and juice
- Paprika (ground)
- Extra virgin olive oil - the best quality one you can afford.
Sumac yoghurt dressing:
- Natural yoghurt - unsweetened
- Ground sumac - a dried berry that can be found in most supermarkets
- Salt
- Juice of half a lemon.
For the salad:
- Spinach - we used baby spinach but you can also use normal spinach chopped up as well.
- Potatoes - standard white or a baby potato will work for this recipe.
- Tomatoes - we used cherry tomatoes, but substitute with whatever available to you and cut to size.
- Red onion.
- The seeds of half a pomegranate - you can buy whole pomegranates or just the seeds.
- A few more spices: Black mustard seeds, turmeric powder, fennel seeds.
- And fresh mint tips.
Step by step instructions
This delicious lamb salad is simple to make, and many elements can be prepared ahead of time. Follow our easy instructions and you will be mastering this dish in no time:
1. Marinate the lamb.
Start by making the marinade—this is where all the bold Moroccan flavours come to life.
- Grab your mortar and pestle (or mini chopper) and add the salt, peppercorns, cumin seeds and pound to a powder. Add in the garlic, paprika, mint leaves, zest and lemon juice. Smash those in, then add in your olive oil and stir into a paste.
- Coat the lamb cutlets generously and let it marinate, covered in the fridge for a few hours at least. The longer, the better to let those delicious flavours develop.
2. Prepare the sumac yoghurt dressing
This dressing is simple but delivers a punchy, citrusy kick. Just stir together yoghurt, sumac, lemon juice, and a pinch of salt. Pop it in the fridge while you prep the rest—it’ll be beautifully balanced by the time you’re ready to serve.
3. Prepare the salad ingredients
Get started by frying the potatoes until they’re golden and crisp. Add in sliced red onion, then sprinkle in black mustard seeds, turmeric, and fennel seeds to infuse the mix with warm, aromatic flavors. Let everything cook gently until the potatoes are tender and the onions are soft, then stir in the spinach just long enough for it to wilt. Set the salad base aside to cool slightly.
4. Cook the lamb
Heat a griddle pan, barbecue, or frying pan until it’s smoking hot. Lay the cutlets down and let them sear without moving them—this will give you that perfect crust. Flip them after a few minutes and cook to your preferred doneness.
Once they’re done, resist the urge to dig in immediately and them rest!
Chef's tip - rest the lamb for at least as long as you cooked them for, creating perfectly tender and flavorful meat.
5. Assemble the salad
Time to plate up! Spread the warm potato mix onto a serving platter, then scatter over the cherry tomatoes. Arrange the lamb cutlets on top, drizzle with that creamy sumac yoghurt dressing, and finish with a sprinkle of fresh pomegranate seeds and mint tips.
And there you have it—a beautifully balanced Moroccan lamb salad, packed with bold flavors and fresh, zingy notes. Perfect for any season and sure to impress at the table!
Storage and meal prep
Once this lamb salad has been assembled, it is best served immediately while still fresh. But this recipe is perfect for prepping ahead, making it a breeze to throw together after work or serve effortlessly at your next BBQ.
- In the morning, marinate the lamb and store it covered in the fridge, allowing the flavors to develop throughout the day.
- The sumac yoghurt dressing can be made the day before and kept chilled until needed.
- Prep all your salad ingredients in advance, ensuring everything is covered and stored in the fridge.
- When it's time to serve, simply cook the potatoes, onion, and spice mix, grill the lamb to perfection, let it rest, then assemble and enjoy a stress-free, delicious meal.
Tips from the chef
- Marinate the lamb early – For the best flavour, marinate the lamb at least 2 hours before cooking, or even overnight. This allows the spices to penetrate the meat and develop flavoursome, tender lamb.
- Always allow time to rest – Once the lamb is done cooking, let it rest for at least as long as you cooked it for. This allows the juices to redistribute, ensuring tender, juicy cutlets.
- Use high heat for searing – Whether on a griddle pan, barbecue, or frying pan, make sure it’s nice and hot before you add the lamb. This ensures a golden, crispy crust while keeping the interior juicy.
- Prep ahead – Save time by prepping the dressing and salad ingredients earlier in the day, or even the day before. Store everything covered in the fridge to keep it fresh.
- Balance the flavours – Don’t be afraid to adjust the seasoning in the sumac yoghurt dressing. Taste and adjust the salt, lemon or sumac to your preference; just add a little at a time, remembering you can always add more, but you can't take it away..
What to serve with Moroccan lamb salad
- Flatbreads or Pita – Perfect for serving alongside lamb recipe. Try our yoghurt flatbreads for scooping up that beautifully tender lamb and dressing!
- Rice or Couscous – Serve with our couscous tabbouleh for a heartier meal.
- Grilled Vegetables – Charred eggplant or zucchini are a great complement to the lamb.
- Herb-Infused Potatoes – Roasted or pan-fried potatoes with herbs would make an excellent side.
- Serve as an appetiser - Serve this lamb salad alongside other African and Middle Eastern dishes to create a delicious feast of flavours! Try it with our chicken koftas or Middle Eastern meatballs!
- Drink pairings - A crisp, refreshing white wine like Sauvignon Blanc or a dry rosé complements the bright flavours of this lamb dish. For a non-alcoholic pairing, serve with a chilled mint lemonade for a fresh, citrusy drink that balances the spices.
This grilled Moroccan lamb salad is a delicious show-stopper that will look beautiful at any table. It is perfect for a relaxed dinner or impressing guests. If you love this dish, check out our Slow-Cooked Chinese Lamb Stew for more flavourful lamb recipes.
Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.
Happy cooking!
Recipe
Moroccan Lamb Salad
Ingredients
- 8 Lamb cutlets (See note 1)
The Marinade
- 5 cloves Garlic Peeled
- 1 teaspoon Sea salt
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin seeds
- Bunch Mint leaves Fresh
- 1 Lemon Zest and juice
- ½ teaspoon Paprika
- 4 tablespoon Extra virgin olive oil
The Dressing
- 300 g Natural yoghurt Unsweetened
- 3 teaspoon Ground sumac
- Pinch of salt
- ½ Lemon Juice only
The Salad
- A bunch Baby spinach Or chopped normal spinach.
- 2 ea Large potatoes Peeled
- ½ Red onion Peeled
- ¼ teaspoon Black mustard seeds
- ¼ teaspoon Turmeric powder
- ¼ tsp Fennel seeds
- 15 Cherry tomatoes Cut into halves
- ½ Pomegranate Seeds
- Mint tips
Instructions
To marinate the lamb
- Grab your mortar and pestle (or mini chopper) and add the salt, peppercorns, cumin seeds and pound to a powder. Add in the garlic, paprika, mint leaves, zest, lemon juice and smash those up. Then add the olive oil and stir into a paste.
- Place the lamb cutlets into a dish and smother with the marinade, keep covered in the fridge for a minimum of 2 hours, the longer the better.
Sumac Yoghurt Dressing
- Simply grab a small bowl and mix the yoghurt, sumac, lemon juice and salt until well combined. Store in an airtight container, in fridge until required.
Prepare the salad ingredients
- Cut your peeled potato into 1 cm cubes. Cut your red onion into wedges, chef's tip: keep the core in so the wedges don't fall apart.
- Heat a fry pan with a little cooking oil, add your potato cubes and onion wedges and sauté until a little golden.Add the mustard seeds, fennel seeds and turmeric and continue to cook on low heat until the potatoes are soft. Add your spinach and allow to wilt.
- Remove the potatoes, onions and spinach from the pan and allow to cool while you grill the lamb.
To cook the lamb
- Heat your griddle pan (BBQ or frying pan) to a high heat, grab lamb cutlets and grill on each side until you have good colour and the lamb is cooked to a nice medium rare (or to your preferred level of cooked). Approximately 3-4 mins each side; cook time will depend on the thickness of your cutlets. Internal cook temperature using a meat thermometer: Medium rare 60-65 °C (140 °F) or Medium 65-70 °C (149 °F)
- Once cooked remove from grill and allow to rest. (See note 2)
Assemble the salad
- On your serving platter, arrange the potatoes, onion and spinach, add the cherry tomatoes and place lamb cutlets on top. Then add splashes of the sumac yoghurt dressing and sprinkle over your mint tips and pomegranate seeds.
- Serve immediately and enjoy!
Jacqueline Meldrum says
That marinade sounds so tasty. I am printing it to try.
Amanda Wren-Grimwood says
This looks like the perfect summer salad and I love the sumac dressing.
Dannii says
My husband loves lamb and this looks amazing. The flavours sound incredible.
Mahy says
I can't say NO to a good lamb recipe, and this is just one of those. Fantastic result, and sooo delicious-looking!