Warm Moroccan Potato Lamb Salad
Preparation time: 20 minutes
Cook time: 25 minutes
3/4 pound cooked American Lamb leg, cubed (approximately 1-1/2 cups packed)
1 pound small new red potatoes
3 tablespoons olive oil
1 small eggplant, cubed
1 small red bell pepper, cubed
1 small green bell pepper, cubed
6 green onions, chopped
2 cloves garlic, finely chopped
1 bay leaf
2 tablespoons lemon juice
2 tablespoons parsley, chopped
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
Boil potatoes until tender; cube and keep warm
In large skillet, heat oil and cook eggplant, bell peppers, onion, garlic and bay leaf in hot oil under tender crisp, about 6 minutes.. Remove bay leaf. Add lemon juice, cubed potatoes, lamb, parsley, black pepper, turmeric and paprika. Toss gently.
Serve warm with sliced tomatoes, if desired.
Nutrition per serving: 363 calories, 20 g protein, 28 g carbohydrate, 20 g total fat
(48% calories from fat), 60 mg cholesterol, 5 g fiber, 60 mg sodium, 6 mg niacin,
0.47 mg vitamin B6, 2 mcg vitamin B12, 3 mg iron, 3 mg zinc.
Recipe and image provided by the American Lamb Board