Roasted carrot is the delicious accompaniment to luscious lamb shoulder cubes. Sided with a generous helping of roasted beetroot labneh, a soft Middle Eastern cheese made from strained yoghurt. Toasted pita triangles means you can scoop up every last bit of tastiness. Get ready to feast!
Moroccan Beet Labneh & Lamb
Moroccan Beet Labneh & Lamb
with toasted pita quarters & cucumber rounds
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beetroot
- Carrot
- Cucumber
- Free-range Lamb Shoulder Chunks
- Labneh
- NOMU Moroccan Rub
- Pita Bread
- Pita Breads
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, add the dressed carrot wedges to the other half of the tray. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, add the dressed carrot wedges to the other half of the tray. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the carrot wedges on a separate roasting tray. Coat in oil, the NOMU rub, and seasoning. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, pop the tray of dressed carrot wedges into the hot oven. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 6 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the carrot wedges on a separate roasting tray. Coat in oil, the NOMU rub, and seasoning. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, pop the tray of dressed carrot wedges into the hot oven. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 8 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Beet Labneh & Lamb?
The preparation time for Moroccan Beet Labneh & Lamb with toasted pita quarters & cucumber rounds is between 15 and 35 minutes.
What is the total time required to make Moroccan Beet Labneh & Lamb with toasted pita quarters & cucumber rounds?
The total time required to make Moroccan Beet Labneh & Lamb with toasted pita quarters & cucumber rounds is between 40 and 65 minutes.
How many servings does Moroccan Beet Labneh & Lamb provide?
4 servings
What are the main ingredients in Moroccan Beet Labneh & Lamb?
Beetroot, Carrot, Cucumber, Free-range Lamb Shoulder Chunks, Labneh, NOMU Moroccan Rub, Pita Bread, Pita Breads, Salad Leaves, Sunflower Seeds
What is the nutritional information of Moroccan Beet Labneh & Lamb?
Calories: 945, Carbs: 72 grams, Fat: grams, Protein: 48.6 grams, Sugar: 10.2 grams, Salt: 1947 grams
How do I prepare Moroccan Beet Labneh & Lamb?
GOOD. BETTER. BEET.: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside. ROAST VEG: When the beetroot has been in for 10 minutes, add the dressed carrot wedges to the other half of the tray. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway. LUSCIOUS LAMB: When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside. LEKKER LABNEH: When the veg is done, place the roasted beetroot in a blender with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning. TOASTED SEEDS: Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PITA PARTY: Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. SERVE IT UP!: Plate up the lamb chunks, side with the roasted carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the beetroot labneh on the side for dipping. Delish dish, Chef!
What should be prepared from my kitchen to make Moroccan Beet Labneh & Lamb?
Beetroot, Carrot, Cucumber, Free-range Lamb Shoulder Chunks, Labneh, NOMU Moroccan Rub, Pita Bread, Pita Breads, Salad Leaves, Sunflower Seeds
How many calories does Moroccan Beet Labneh & Lamb have?
945 calories
How much fat content does Moroccan Beet Labneh & Lamb have?
grams
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