Dukkah Crusted Lamb, Apricot Salsa, Herb Salad With Chermoula D

1. Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.

2. Remove from the marinade and dust with the dukkah.

3. Grill on a hot griddle or BBQ plate until cooked to desired degree. This could also be pa n fried.

4. For the salsa:

5. Combine all salsa ingredients and set aside.

6. For the salad:

7. Combine all salad ingredients.

8. Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	911.8315 g
Protein	102.0835 g
Carbohydrates	89.3766 g
Energy	8817.2358 kCal
Fatty acids, total saturated 18:3 undifferentiated	8.0296 g
Water	1322.6848 g
Aspartic acid	9.3729 g
Calcium, Ca	305.5197 mg
Lutein + zeaxanthin	1825.7087 g
Fiber, total dietary	19.1931 g
Fatty acids, total saturated 22:0	1.0449 g
Carotene, beta	9346.7475 g
Niacin	35.0292 mg
Vitamin A, RAE	870.5782 g
Arginine	4.9551 g
Riboflavin	1.4665 mg
Tocopherol, beta	0.9357 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	2.5192 g
Glutamic acid	14.0866 g
Sodium, Na	558.5953 mg
Fatty acids, total saturated 16:1 undifferentiated	13.0378 g
Total lipid (fat)	911.8315 g
Manganese, Mn	1.2819 mg
Fructose	12.1177 g
Proline	3.9418 g
Fatty acids, total saturated 16:0	113.3275 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	36.4596 g
Choline, total	91.6377 mg
Sugars, total	69.5383 g
Serine	3.5095 g
Fatty acids, total saturated 10:0	0.2752 g
Fatty acids, total saturated 18:0	29.4212 g
Fatty acids, total saturated 20:4 undifferentiated	0.3489 g
Vitamin B-6	1.3959 mg
Selenium, Se	100.6547 g
Ash	12.7966 g
Fatty acids, total saturated 18:1 undifferentiated	614.6518 g
Pantothenic acid	5.017 mg
Phenylalanine	3.5963 g
Copper, Cu	1.4626 mg
Betaine	1.278 mg
Thiamin	0.99 mg
Retinol	18 g
Methionine	2.0384 g
Iron, Fe	18.27 mg
Carbohydrate, by difference	89.3766 g
Phosphorus, P	1099.8824 mg
Folate, total	245.6185 g
Tocopherol, gamma	7.3079 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0138 g
Lycopene	11495.5622 g
Alanine	5.1875 g
Cholesterol	356.592 mg
Valine	4.5426 g
Fatty acids, total saturated 18:2 undifferentiated	85.5815 g
Glycine	4.1106 g
Carotene, alpha	569.0444 g
Glucose (dextrose)	20.4308 g
Fatty acids, total saturated 14:0	3.949 g
Zinc, Zn	17.988 mg
Isoleucine	4.0613 g
Maltose	0.372 g
Fatty acids, total saturated 12:0	0.4538 g
Fatty acids, total polyunsaturated	94.0019 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	1.0125 g
Leucine	6.5987 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	17117.5872 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0073 g
Folate, DFE	245.6185 g
Tryptophan	1.0246 g
Vitamin C, total ascorbic acid	142.0582 mg
Phytosterols	1938.6224 mg
Galactose	0.0143 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	3.3534 g
Tyrosine	2.8358 g
Vitamin B-12	11.441 g
Vitamin K (phylloquinone)	692.1754 g
Fatty acids, total saturated	155.2295 g
Histidine	2.6715 g
Fatty acids, total monounsaturated	632.4546 g
Threonine	3.7217 g
Folate, food	245.6185 g
Fatty acids, total polyunsaturated 17:0	0.1782 g
Cryptoxanthin, beta	647.848 g
Vitamin E (alpha-tocopherol)	125.6162 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0198 g
Magnesium, Mg	241.0644 mg
Lysine	7.5209 g
Potassium, K	3983.1391 mg
Cystine	0.9818 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	60	7160.4	0	810
Spring onion	1	0	0	0
Tomato	2	80.4198	17.3796	0.8936
Parsley	2 tablespoons	2.736	0.4811	0.06
black pepper	0	0	0	0
Basil	0.5 bunch	1.219	0.1404	0.0339
mint	2 tablespoons	5.016	0.9587	0.0832
caper	1 tablespoon	1.978	0.4205	0.074
flat leaf parsley	3 sprigs	53.4	0	0.3
lamb	1	1211.112	0	97.9322
apricot	4	297.6	68.944	2.418
dukkah	60 g	53.4	0	0.3
chermoula dressing	2 tablespoons	53.4	0	0.3