warm moroccan potato lamb salad
warm moroccan potato lamb salad
warm moroccan potato lamb salad

Warm Moroccan Potato Lamb Salad


March 9, 2016

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 4 servings


3/4 lb cooked American Lamb leg, cubed (approximately 1-1/2 cups packed)

1 lb small new red potatoes

3 tbsp olive oil

1 small eggplant, cubed

1 small red bell pepper, cubed

1 small green bell pepper, cubed

6 green onions, chopped

2 cloves garlic, finely chopped

1 bay leaf

2 tbsp lemon juice

2 tbsp parsley, chopped

1/2 tsp pepper

1/2 tsp turmeric

1/2 tsp paprika

optional Tomatoes


1Boil potatoes until tender; cube and keep warm.

2In large skillet, heat oil and cook eggplant, bell peppers, onion, garlic and bay leaf in hot oil under tender crisp, about 6 minutes.. Remove bay leaf. Add lemon juice, cubed potatoes, lamb, parsley, black pepper, turmeric and paprika. Toss gently.

3Serve warm with sliced tomatoes, if desired.

Recipe and image provided by the American Lamb Board


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