Lamb with Chermoula Drizzle and Sweet Potato & Chickpea Salad

Lamb with Chermoula Drizzle and Sweet Potato & Chickpea Salad

20 minutes
2 lamb backstraps
400 g can chickpeas, drained & rinsed
1 sweet potato, peeled, medium diced
1/2 brown onion, sliced
1 punnet cherry tomatoes, halved
1/4 cup dried dates
2 tbsp pine nuts, toasted
1 tbsp Lightly Dried Coriander
1/4 cup Oil
1 Orange, juice & zest
1/4 cup chicken stock
1 tbsp white wine vinegar
1 tsp brown sugar
1 tbsp Moroccan Stir-In Seasoning
Salt & Pepper, To taste
1 pouch Chermoula Finishing Drizzle

Roast diced Sweet Potato, in moderate oven, until firm/cooked.


Sauté onions in oil, until translucent, then add Moroccan Seasoning, and stir through. Continue to cook for a further 2 minutes.


Add stock, vinegar, orange juice & zest, sugar, and dates. Reduce heat and simmer for a further 5 minutes. Remove from heat, and allow to cool.


Heat pan or BBQ on medium to high heat. Cook lamb for approx 3 minutes each side or to your liking. Set aside in a warm place to rest 5 minutes.


Add sweet potato, chickpeas, and diced tomatoes, and mix together. Adjust seasoning if required, and sprinkle over Lightly Dried Coriander, and pine nuts, to serve.


To finish, thinly slice the lamb then simply Shake, Tear and Drizzle Gourmet Garden Chermoula Finishing Drizzle evenly over each serve.

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