HealthNotes

Warm Moroccan Potato Lamb Salad

• From: American Lamb Board

Ingredients

• 3/4 lb cooked boneless lamb leg, cubed

• 1 lb small, new potatoes

• 3 Tbs olive oil

• 1 small eggplant, cubed

• 1 small red bell pepper, cubed

• 6 green onions, chopped

• 2 cloves garlic, chopped

• 1 bay leaf

• 2 Tbs lemon juice

• 2 Tbs parsley, chopped

• 1/2 tsp pepper

• 1/2 tsp turmeric

• 1/2 tsp paprika

• Tomatoes, sliced (optional)

A hearty spiced-potato salad to bring along for your next picnic.

Directions

• Boil potatoes until tender; cube and keep warm.
• In large skillet, heat oil and cook eggplant, bell peppers, onion, garlic, and bay leaf until crisp yet still tender, about 6 minutes.
• Remove bay leaf. Add lemon juice, cubed potatoes, cooked lamb, parsley, pepper, turmeric, and paprika; toss gently.
• Serve warm with sliced tomatoes, if desired.