Moroccan Lamb Steaks with Fattoush

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  • 1 tbsp olive oil
  • 1 tbsp Moroccan seasoning
  • 2 tbsp lemon juice
  • 4 lamb leg steaks



  • 2 Lebanese bread rounds
  • 1 tbsp olive oil
  • 3 medium tomatoes, diced
  • 1 Lebanese cucumber, diced
  • 1 small red onion, thinly sliced
  • 1 small green capsicum, diced
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup parsley leaves, chopped
  • 2 tbsp lemon juice



Combine oil, Moroccan seasonings, lemon juice in a dish. Add lamb and coat. Set aside for 10 minutes.

To make fattoush, pre-heat oven to 200°C. Place bread on a baking tray, spray with oil. Bake until golden and crisp. Remove from the oven. Combine tomatoes, cucumber, onions, capsicum, mint, and parsley in a large bowl. Add oil and lemon juice. Season with salt and pepper. Break bread into pieces and add to the tomato mixture. Toss to combine.

Char-grill the marinated lamb pieces until cooked. Serve with Fattoush.