My husband and I used to live near Cobble Hill in Brooklyn and frequented a little hole-in-the-wall sandwich and salad place called Nectar. Everything was fresh and delicious. My husband’s favorite thing was a salad called the Moroccan-Spiced Lamb Salad. It had ground lamb, feta cheese, red onion, tomato, and romaine lettuce with a cucumber sauce. Here is our FITapproved recreation!
Moroccan-Spiced Lamb Salad
- Ground Lamb
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 2 diced Persian cucumbers
- 2 tbsp. diced red onion
- ¼ cup Feta
- 1 head chopped Romaine lettuce
- 1 cup chopped Cabbage (white)
- ½ cup diced tomatoes
- Heat a large nonstick skillet over medium-high heat.
- Add lamb to pan; cook 6 minutes, stirring to crumble.
- Remove lamb from pan with a slotted spoon.
- Discard drippings.
- Add lamb back to pan with cumin, cinnamon, coriander, and crushed red pepper.
- Toss to coat lamb and then remove from heat.
- With lamb still in the warm pan, add feta cheese to the ground lamb and toss until feta is slightly melted in with the ground lamb.
- While lamb is cooking, prepare and toss all salad ingredients together.
- If you choose to use tzatziki as a dressing, top the salad with the tzatziki. (We did not need this step because we found the oil from the lamb and the creaminess of the melted feta was sufficient). Enjoy!