The best Moroccan lamb salad for your next BBQ

We Australians know a thing or two about making a good salad. It’s not just a side dish; it’s the main event at a summer barbecue, a quick and filling weeknight meal, and the best way to use up all that great fresh produce you bought at the farmers’ market over the weekend. But if you’re ready to try something new with your salad, try the Moroccan lamb salad. It will change the way you make salads forever.

These greens aren’t like any other. It has a lot of flavor, texture, and color. Think of BBQ lamb that is tender and juicy, flavored with fragrant spices, and served with fluffy couscous, sweet roasted pumpkin, crunchy nuts, and a tangy dressing that brings it all together. It’s the kind of meal that makes you feel special and is very easy to make.

Let’s get started and make a salad that will wow everyone and fit in with our Aussie way of life.

What is it about a Moroccan lamb salad that makes it so special?

This salad is a perfect example of how to balance flavors. It has the perfect balance of sweet, savory, spicy, and tangy flavors, making it a truly memorable meal. This is what makes it different.

• The amazing range of spices: The spice mix is what makes the dish special. Ras el hanout is a complicated North African mix that can have more than a dozen spices, such as cardamom, nutmeg, and cinnamon. Cumin, coriander, and paprika are all earthy spices that work together to give the lamb a deep, aromatic crust.
• A great mix of sweet and salty: Moroccan food is known for putting sweet and savory foods together. This salad has sweet roasted pumpkin or sweet potato in it, and sometimes it has dried apricots or dates in it. A pop of juicy pomegranate arils gives it a jewel-like look and a burst of sweetness.
• A celebration of textures: This salad has the right amount of texture to be great. You get the soft lamb, the fluffy couscous, the creamy roast pumpkin, the crunchy pistachios or almonds, and the fresh taste of baby spinach or rocket. It’s a party in every bite.

The best things to put in a salad to make it look great

The best thing about this recipe is that you can change it up. You can get everything you need at your local Coles or Woolies, or you can get creative with fruits and vegetables from your local farmers’ market.

Aussie swaps and ingredient spotlight

• The lamb: The best choice is lamb backstrap, also called loin. It’s lean, tender, and cooks in just a few minutes, so it’s great for a quick BBQ or pan-fry. Lamb leg steaks are a great, cheaper option that tastes just as good.
• The base: Pearl (or Israeli) couscous gives the dish a nice, chewy texture. If you can’t find it, regular couscous, quinoa, or even freekeh will work just as well.
• The vegetables: Roasting pumpkin or sweet potato gives it a creamy, sweet taste. Butternut is a classic, but Kent pumpkin is also a great option. A mix of baby spinach and rocket (arugula) gives greens a fresh, peppery kick.
• The jewels and crunch: For crunch, pistachios or flaked almonds are great. Fresh pomegranate arils are the best way to get that sweet-tart burst. You can usually get them in small punnets in the fruit section, which saves you the trouble of seeding them yourself.
• The flavor bombs: For real flavor, you have to use fresh mint and cilantro (coriander). A little finely chopped preserved lemon gives a salty, citrusy flavor that you can’t get from fresh lemon. You can find it in jars in the international aisle.

How to always make the best lamb

The most important thing for a great lamb salad is to cook the lamb just right, so that it is charred on the outside and pink and juicy on the inside. Don’t worry; it’s not as hard as you think.

For the grill

1. Set your BBQ to a high temperature.
2. Use the spice mix and olive oil to rub your lamb backstrap or steaks.
3. Depending on how thick the lamb is, sear it for 3 to 4 minutes on each side for medium-rare. The goal is to have a great crust.
4. Take it off the heat and let it sit.

For the top of the stove

1. Get a heavy frying pan or griddle pan smoking hot.
2. Put in a little oil.
3. Just like on the grill, cook the lamb for 3 to 4 minutes on each side.

Resting is the most important step.

Don’t cut into your lamb right after it comes off the heat. Put it on a plate and cover it loosely with foil for at least 5–10 minutes. This lets the juices move around in the meat, making sure that every slice is juicy and tender. Before adding the lamb to the salad, cut it against the grain into thin slices.

Make a dressing that sings

This salad goes from good to great with a homemade dressing. Here are two easy choices.

Choice 1: A vinaigrette made with citrus, honey, and harissa

This one is sweet, hot, and sour. You can find harissa, a North African chili paste, at most grocery stores. Start with a little and add more to taste.

• Ingredients: A quarter cup of extra virgin olive oil, the juice of one lemon, one tablespoon of honey, one teaspoon of harissa paste, salt, and pepper are all you need.
• How to do it: Mix everything together in a small bowl or shake it up in a jar.

Option 2: Dressing made with yogurt and tahini

This one is creamy, cool, and nutty, which is just right for the spices.

• Ingredients: 1/2 cup of plain Greek yogurt, 2 tablespoons of tahini, the juice of half a lemon, 1 tablespoon of water (to thin), salt, and pepper are all you need.
• How to do it: Whisk all the ingredients together until they are smooth. If it is too thick, add a little more water.

Tips for making food ahead of time and storing it in Australia

This salad is great for making ahead of time. To keep everything fresh in our warm climate, it’s best to store the parts separately.

• Get ready: You can make the dressing, roast the pumpkin, and cook the couscous up to two days ahead of time. Put them in airtight containers in the fridge. The best way to cook lamb is right before you serve it.
• How to store: Once the salad is put together, it’s best to eat it within a day. Put any leftovers in the fridge. The greens might get a little limp, but it will still taste good.
• Hero of the lunch box: Put the dressing in the bottom of a container or a small jar to pack this for lunch. Put the couscous and pumpkin on top of the lamb and greens next. This stops the salad from getting mushy. Before you eat, just shake it all up.

How to serve your salad

This Moroccan lamb salad is a full meal by itself, but it also goes well with other foods.

• By itself: Serve it warm on a big platter to make a beautiful centerpiece at a party.
• With sides: Add some warm flatbread to soak up the tasty dressing.
• Pairings with drinks: A cold pale ale or a crisp rosé goes great with the rich flavor of the lamb. A sparkling mint and lime drink is very refreshing if you don’t want to drink alcohol.

Food and nutrition swaps

You can easily change this recipe to fit different dietary needs.

• No gluten: Instead of couscous, use quinoa or brown rice.
• Dairy-free: If you don’t want dairy, skip the yogurt-based toppings and use the citrus-harissa vinaigrette instead.
• Low-carb: If you want to reduce carbs, swap out the couscous and pumpkin for more greens, chopped cucumber, and cherry tomatoes. A handful of roasted cauliflower florets would also be a great addition.

Things you should not do

• Too much cooking of the lamb: Watch it closely! Lamb backstrap cooks quickly. If you’re not sure, use a meat thermometer. For medium-rare, the inside should be 57°C.
• Not letting the lamb rest is a big no-no! Resting is important for getting juicy meat.
• Not enough seasoning: Use a lot of spices, salt, and pepper in your dressing. The flavors in this salad are very strong.
• Dressing the salad too soon: If you’re not going to serve it right away, keep the dressing separate so the greens don’t get soggy.

Easy Moroccan Lamb Salad Recipe

Time to prepare: 20 minutes | Time to cook: 25 minutes | Serves: 4 Ingredients

Ingredients

• 500 grams of lamb backstrap or leg steaks
• 1 tbsp of olive oil
• 2 teaspoons of ras el hanout
• 1 teaspoon of ground cumin
• 1 tsp of smoked paprika
• Salt and black pepper that have just been ground

For the salad:

• 1 cup (200g) of pearl couscous
• 2 cups (500 ml) of water or vegetable stock
• 500g of butternut squash, peeled and cut into cubes that are 2cm wide
• 1 tablespoon of olive oil
• A 120g bag of mixed baby spinach and rocket
• 1/2 cup of fresh mint leaves, cut into small pieces
• 1/2 cup of fresh coriander leaves, chopped up roughly
• Toasted pistachios or flaked almonds, 1/2 cup (75g)
• Seeds from half a pomegranate

For the dressing:

• 1/4 cup (60ml) for the dressing olive oil that is extra virgin
• One lemon’s worth of juice
• 1 tablespoon of honey
• 1 teaspoon of harissa paste (or to taste)

How to do it

1. Set your oven to 200°C (180°C with a fan). Mix the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper. Spread out on a baking tray and roast for 20 to 25 minutes, or until the food is soft and lightly caramelized.
2. Make the couscous while the pumpkin is cooking. Put the vegetable stock or water in a saucepan and heat it up. Add the pearl couscous, turn down the heat, and let it cook for 8 to 10 minutes, or until it is soft. Get rid of any extra liquid and put it aside.
3. Mix the cumin, paprika, salt, and pepper with the ras el hanout in a small bowl. Spread the spice mix all over the lamb.
4. Put a BBQ or griddle pan on high heat. For medium-rare, cook the lamb for 3 to 4 minutes on each side. Take it off the heat, cover it loosely with foil, and let it sit for 10 minutes before cutting it thinly against the grain.
5. In a small bowl, mix together the olive oil, lemon juice, honey, and harissa paste to make the dressing. Add salt and pepper to taste.
6. Put the cooked couscous, roasted pumpkin, spinach and rocket, fresh herbs, and most of the nuts and pomegranate seeds in a big bowl to make the salad.
7. Add half of the dressing and toss gently to mix. Put the sliced lamb on top and then drizzle the rest of the dressing on top. Before serving, add the rest of the nuts and pomegranate seeds as a garnish.

Frequently asked questions

What is the best part of the lamb to use in this salad?

The lamb backstrap (loin) is great because it cooks quickly and is soft. Lamb leg steaks are a great choice that costs less. It works great to use leftover roast lamb from a Sunday dinner. Just cut it up and throw it in.

How do I cook my lamb so that it’s perfectly medium-rare?

Using a meat thermometer is the best way. If you want it medium-rare, the inside should be about 57°C. For medium, you should aim for 63°C. Keep in mind that the meat will keep cooking a little while it rests.

What if I don’t have any ras el hanout?

Not a problem! To make a simple substitute, mix equal amounts of ground cumin, coriander, paprika, and a little bit of ginger and cinnamon.

Is it okay to use regular couscous instead of pearl couscous?

Of course. Follow the instructions on the packet to get it ready. Most of the time, all you have to do is cover it with boiling water or stock and let it sit for 5 minutes.

We hope you try this delicious Moroccan lamb salad. This recipe is sure to become one of your favorites. Please leave a comment below to let us know what you think of it.