Moroccan Lamb with Asparagus Salad

Today on Menu was the Moroccan Lamb after my husband learnt the recipe from his colleague in UK. Believe me, it is one of the best salad that I ever tried !! It doesn't take long time to cook yet it satisfies my taste bud!

Ingrediants
1. Morrocan Spice (You can make your own spice to marinate the lamb chop, but to make thing easier, I bought the pre-mix spice from hypermarket - look for "morrocan")
2. Lamb Chop/ Ribs
3. Asparagus - cut diagonally
4. Chic Peas - at your preference.
5. Garlic - chop fine
6. Onion - cut fine
7. Tomato - cut cube
8. Salt and Pepper - pinch
9. Avocado Oil and red wine vineger - at your preference
10. Mayonaise
11. Sage - chop fine


Steps
Salad
1. Boil the asparagus until it cooks. (Not overcook please)
2. Add in the chick peas into the asparagus pot.
3. Place the asparagus and chick peas onto mixing bowl, add in the garlic, sage, onion, tomato, avocado oil and vinegar, salt and pepper, mayonaise - mix well.
4. Adjust the taste to suit your taste bud ;)
5. Place them on the plate, awaiting Moroccan Lamb to be placed above.

Lamb
1. Clean and trim excess fats from the lamb chop.
2. Season the lamb with pinch of salt and papper and the Morrocan spice. (Morrocan spice mix itself contains salt, therefore do not put too much salt otherwise it will be way too salty)
3. Leave it for 20 mins
4. Heat oil in the pan and fry the marinated lamb for 3 minutes with big fire. (Note that it is best to cook red meat with big fire for fast and tender meat, otherwise slow cook turns the meat harder)
5. Once it is cooked, place them on the salad plate and serve immediately.

Look at the picture and you can tell straight away how delicious it is going to be.