Mouth-watering Moroccan lamb with lemon spinach
Are you interested in what going gluten free tastes like? Or do you have issues with IBS? Either way we have you covered with this hearty lamb dinner which will have them asking for seconds!
Recipes and images from THE Two-Step Low-FODMAP DIET and Recipe Book by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).
- Moroccan lamb
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 4 large lamb leg steaks, approx. 180 g each
- 60 mL (1⁄4 cup) garlic-infused olive oil
- 1 × 425 g can crushed tomatoes
- 250 mL (1 cup) gluten-free, onion-free beef stock
- Lemon spinach
- 60 mL (1⁄4 cup) lemon-infused olive oil
- 100 g baby spinach leaves (or baby kale leaves if desired)
- salt and freshly ground black pepper
1. Combine all the spices in a plastic bag. Brush the lamb steaks with 1 tablespoon of the olive oil and place in the bag.
2. Toss in the spice mix to ensure an even coating.
3. Refrigerate for 2 hours if possible (the lamb will still be tasty if this is not done).
4. Heat the remaining olive oil in a large non-stick frying pan over a medium–high heat. Sear the lamb for 1–2 minutes on each side.
5. Add the tomatoes to the pan with the stock. Lower the heat and simmer for 30–40 minutes, slightly covered, or until the lamb is tender and the sauce thickens.
To make the lemon spinach
1. Heat the olive oil in a saucepan, add the spinach and toss through until the spinach just wilts.
2. Season to taste, and serve with the lamb.
Republished with permission of Wyza.com.au.