Name: Warm Moroccan Potato Lamb Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.75 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; 0.50 tsp pepper; 0.50 tsp turmeric; 0.50 tsp paprika; Tomatoes

CategoryLeg of LambCuisineAmerican

Yields1 Serving

Prep Time20 minsCook Time25 minsTotal Time45 mins

0.75 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

0.50 tsp pepper

0.50 tsp turmeric

0.50 tsp paprika

Tomatoes

Boil potatoes until tender; cube and keep warm.

In 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.

Serve warm with sliced tomatoes, if desired.

Recipe and image provided by the American Lamb Board

Ingredients