Moroccan Spiced Lamb Dish

Moroccan Spiced Lamb Dish

Serves 4


2 Lamb Backstraps
2 Tablespoons Healthy Mumma Moroccan Spice Mix
4 Zucchinis, chopped
1 Bunch Spinach
1 Can Chickpeas, drained
1 Cauliflower, cut into pieces
Splash of Almond Milk or your choice of milk
1/2 Cup Pinenuts
1 Packet of Red Wine Jus (ensure you chose one that has no nasties, check the ingredients list. I used the brand called The Stock Merchant)
Himalayan Pink Salt and Freshly Cracked Black Pepper
Olive Oil

1 Can Chickpeas including liquid
2 Tablespoons Tahini
1 Garlic Clove
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1 Lemon, juice
Himalayan Pink Salt and Freshly Cracked Black Pepper


    1. Steam the cauliflower until soft and cooked through. Set aside to cool. Place in a small blender, add splash of almond milk and season with salt and pepper. Blitz into a puree until it is smooth and creamy.
    2. In a small frying pan, toast the pinenuts and set aside.
    3. Place all hummus ingredients into a small blender and blend until smooth, set aside.
    4. Sprinkle the moroccan spice mix over the lamb and season with salt and pepper. In a large frying pan, on medium high heat, add a small amount of olive oil and cook the lamb backstraps, approximately 4 minutes on each side for it to be still pink inside. Once cooked, take out of the frying pan and set aside to rest before slicing. 
    5. In the same frying pan as the lamb, add another small amount of olive oil, place the zucchinis in and stir fry them until they are cooked but not mushy and still retain some bite. Add the chickpeas and spinach, season with salt and pepper and cook until the spinach is wilted, and the chickpeas are warmed through.
    6. Heat the red win jus as per packet instructions and slice the lamb.
    7. To plate, place cauliflower puree on the plate, swirl through some hummus. Top with the zucchini, chickpea mixture. Place slices of lamb on top and sprinkle with pinenuts. Then drizzle the red wine jus around the edge of the cauliflower mash and if desired over the lamb. Serve and enjoy!