A mouthwatering, Moroccan-inspired bowl of warm and crispy lentil salad, dotted with tangy sun-dried tomatoes, marinated cucumber & olives, and infused with oregano. Served with butter-basted lamb chunks spiced with NOMU rub.
Marinated Olives & Lamb
Marinated Olives & Lamb
with crispy lentils
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cucumber
- Free-range Lamb Chunks
- Fresh Oregano
- Green Leaves
- NOMU Moroccan Rub
- Pitted Kalamata Olives
- Red Wine Vinegar
- Sun-Dried Tomatoes
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
- Sugar/Sweetener/Honey
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining oregano and dig in, Chef!
Cucumber - 100g
Red Wine Vinegar - 15ml
Pitted Kalamata Olives - 20g
Fresh Oregano - 3g
Tinned Lentils - 120g
Free-range Lamb Chunks - 150g
NOMU Moroccan Rub - 5ml
Sun-dried Tomatoes - 20g
Green Leaves - 20g
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining oregano and dig in, Chef!
Cucumber - 200g
Red Wine Vinegar - 30ml
Pitted Kalamata Olives - 40g
Fresh Oregano - 5g
Tinned Lentils - 240g
Free-range Lamb Chunks - 300g
NOMU Moroccan Rub - 10ml
Sun-dried Tomatoes - 40g
Green Leaves - 40g
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining oregano and dig in, Chef!
Cucumber - 300g
Red Wine Vinegar - 45ml
Pitted Kalamata Olives - 60g
Fresh Oregano - 8g
Tinned Lentils - 360g
Free-range Lamb Chunks - 450g
NOMU Moroccan Rub - 15ml
Sun-dried Tomatoes - 60g
Green Leaves - 60g
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining oregano and dig in, Chef!
Cucumber - 400g
Red Wine Vinegar - 60ml
Pitted Kalamata Olives - 80g
Fresh Oregano - 10g
Tinned Lentils - 480g
Free-range Lamb Chunks - 600g
NOMU Moroccan Rub - 20ml
Sun-dried Tomatoes - 80g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Marinated Olives & Lamb?
The preparation time for Marinated Olives & Lamb with crispy lentils is between 20 and 40 minutes.
What is the total time required to make Marinated Olives & Lamb with crispy lentils?
The total time required to make Marinated Olives & Lamb with crispy lentils is between 35 and 55 minutes.
How many servings does Marinated Olives & Lamb provide?
4 servings
What are the main ingredients in Marinated Olives & Lamb?
Cucumber, Free-range Lamb Chunks, Fresh Oregano, Green Leaves, NOMU Moroccan Rub, Pitted Kalamata Olives, Red Wine Vinegar, Sun-Dried Tomatoes, Tinned Lentils
What is the nutritional information of Marinated Olives & Lamb?
Calories: 740, Carbs: 60 grams, Fat: grams, Protein: 49.9 grams, Sugar: 12.5 grams, Salt: 573 grams
How do I prepare Marinated Olives & Lamb?
DINNER IS READY: Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining oregano and dig in, Chef! JUST BEFORE SERVING: Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the cucumber mixture. Toss to combine. LAMB: Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices. LENTILS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season. SOME PREP: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
What should be prepared from my kitchen to make Marinated Olives & Lamb?
Cucumber, Free-range Lamb Chunks, Fresh Oregano, Green Leaves, NOMU Moroccan Rub, Pitted Kalamata Olives, Red Wine Vinegar, Sun-Dried Tomatoes, Tinned Lentils
How many calories does Marinated Olives & Lamb have?
740 calories
How much fat content does Marinated Olives & Lamb have?
grams
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