Moroccan Lamb with Garbanzo Bean Mash

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This Moroccan-inspired lamb with chickpea mash is a sophisticated yet easy high-protein dish that brings the vibrant flavours of North Africa to your kitchen. Succulent butterflied leg of lamb is marinated in a fragrant blend of warming cinnamon, earthy cumin, and bright orange zest, resulting in a tender roast that is deeply aromatic. The red wine and ginger marinade doubles as a rich glaze, ensuring every slice is packed with savoury depth.

Served alongside a comforting, coarse chickpea mash, this recipe offers a healthy, high-fibre alternative to traditional potatoes. It is a brilliant choice for a nutritious mid-week supper or an effortless weekend dinner party. The combination of lean lamb and protein-rich pulses makes it particularly satisfying, especially when finished with a generous scatter of fresh coriander and the pan’s own citrusy juices.

Ingredients for Moroccan Lamb with Garbanzo Bean Mash

1 675g piece butterflied boneless leg of lamb, trimmed
2 colheres de sopa de azeite, divididas
120ml de vinho tinto seco
6 tablespoons fresh orange juice
1 tablespoon grated peeled fresh ginger
2 colheres de chá de casca de laranja finamente ralada
2 colheres de chá de cominho em pó
1 colher de chá de coentro em pó
1 colher de chá de canela em pó
4 tablespoons chopped fresh coriander, divided
2 cups chopped red onions
6 dentes de alho, picados
2 15 1/60g cans garbanzo beans (chickpeas), rinsed, drained
240ml de caldo de galinha com baixo teor de sal

How to make Moroccan Lamb with Garbanzo Bean Mash

Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons coriander. Cover and marinate at room temperature 1 hour or chill up to 4 hours.

Preheat oven to 204°C. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into centre registers 54°C for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.

Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons coriander. Using potato masher, mash to coarse puree. Season with salt and pepper.

Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.