Spiced Lamb Strips with Mint and Cilantro
Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations. It is a great way to use up lamb left over from Easter.
- 1 lb lamb leg, boned, trimmed and cut into thin strips 500 g
- 1 tsp cumin 5 mL
- 1 tsp coriander 5 mL
- 1 tsp paprika 5 mL
- 1/4 tsp pepper 1 mL
- 1 Tbsp plus 1 tsp canola oil 20 mL plus 5 mL
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 4 Roma tomatoes, seeded and cubed
- 1 Tbsp chopped fresh mint 15 mL
- 1 Tbsp chopped fresh cilantro 15 mL
- 4 whole wheat pitas, warmed
- 2 cups shredded lettuce 500 mL
- 8 black olives, chopped
- 1. In medium bowl, add lamb strips. Mix with cumin, coriander, paprika and pepper.
- 2. In large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium high heat. Working in batches, sauté lamb strips 4 - 5 minutes or until cooked through. Remove from pan and set aside. Add 1 tsp (5 mL) canola oil to pan and sauté onion for 3-4 minutes or until onion is cooked. Add garlic, tomatoes and cook 2 to 3 minutes longer. Add lamb back to pan.
- 3. Add mint and cilantro and toss with meat and vegetables. Divide mixture between four pitas. Garnish with lettuce and black olives.
|Total Fat||13 g|
|Saturated Fat||2.5 g|
Moroccan Eggplant with Tomatoes
Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the sweating technique, which means to sauté the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavor really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked. To serve this Moroccan dish as a vegetarian main course, ladle over cooked couscous or rice pilaf and sprinkle with a little feta cheese. Or, serve it as an accompaniment to grilled lamb or lamb chops.
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