Penn Herb Wellness Guide
Warm Moroccan Potato Lamb Salad
A hearty spiced-potato salad to bring along for your next picnic.
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)
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.
Nutrition Facts
Calories 233
Calories from Fat 90 (39%)
(16%)Total Fat 10g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(12%)Cholesterol 37mg
(2%)Sodium 49mg
(26%)Potassium 905mg
Total Carbohydrate 23g
(22%)Dietary Fiber 5g
Sugars 3g
Sugar Alcohols 0g
(29%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.