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Moroccan spiced lamb, Israeli salad and sumac yoghurt

Tender, spicy lamb served with Israeli salad and sumac yoghurt


Spiced Lamb


  • 1 lamb leg
  • 1 tortilla wrap
  • 5g sumac
  • 5g cumin seeds
  • 5g dried ginger
  • 4 garlic cloves- minced
  • 2 lemons- zested and juiced
  • salt
  • olive oil


1. Place all spices in a pan and dry fry until they begin to give off aromas.

2. Place the spice mix in a blender, grind down to a powder, then pour over lamb along with lemon zest, juice and minced garlic.

3. Leave the meat to marinate in the fridge for at least 1 hour but preferably overnight.

4. Pre-heat the oven to 150C, then place lamb on a tray and cover with baking paper.

5. Add a little water to the bottom of the tray, and lie foil over the top of the lamb covering all the sides so it becomes a little parcel.

6. Place the lamb in the oven for 5-6 hour, then remove, rest for an hour, then serve.

Israeli Salad


  • 1 cucumber
  • 2 whole tomatoes
  • 2 tbsp white wine vinegar
  • 2 tbsp sliced chives


  1. Cut the cucumber in half, remove the seeds from the middle, and chop into small pieces.
  2. Dice the tomato into small chunks and toss together with the cucumbers.
  3. Drizzle with white wine vinegar and scatter with chives.

Sumac yoghurt


  • 50 g Greek yoghurt
  • 3 sprigs of mint (finely chopped)
  • 15ml olive oil
  • ½ tsp sumac


  1. Mix the Greek yoghurt with the mint, olive oil, sumac and 2 tbsp of water.

Credit: Fresh Fitness Food