Warm Moroccan Potato Lamb Salad

4 servings

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

Tomatoes, optional

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