FITmenu: Moroccan-Spiced Lamb Salad

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

Lamb SaladIngredients

  • 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


  1. Heat a large nonstick skillet over medium-high heat.
  2. Add lamb to pan; cook 6 minutes, stirring to crumble.
  3. Remove lamb from pan with a slotted spoon.
  4. Discard drippings.
  5. Add lamb back to pan with cumin, cinnamon, coriander, and crushed red pepper.
  6. Toss to coat lamb and then remove from heat.
  7. 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.
  8. While lamb is cooking, prepare and toss all salad ingredients together.
  9. 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!




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