How To Make The Perfect… Moroccan Lamb Salad

By Jonathan Hatchman, Food Editor, @TLE_Food

Following our recent visit to The Golden Arrow restaurant within the Hotel Pullman London St. Pancras, executive chef Michael Penn has shared his recipe for the perfect Moroccan Lamb Salad. Follow the simple instructions below to make the tasty dish at home.


For the Spiced Lamb

Minced Lamb, 2 kg

Garlic, 1tsp, crushed

Ground Coriander, 1tbsp

Ground Cumin, 1tbsp

Lemons, 2

Free Range Eggs, 2

Salt, a pinch

Coriander, chopped

For the Salad and Mint Sauce

Paratha Bread, 1 piece

Baby Gem Lettuce, 2 pieces

Julienne Cucumber, 30g

Julienne Tomato, 30g

Minted Raita, 40ml

To Garnish

Toasted almonds

Dried cranberries


Mix all the kebab ingredients together and form into three-inch cylinder shapes with your hands. Set-aside until ready to grill.

Heat a frying pan and place your Paratha Bread in the pan and cook until golden brown both sides.

Grill your Lamb kebabs until golden brown on all sides and cooked through.

Neatly place the Tomato, Cucumber and Salad on Paratha Bread.

Arrange kebabs on top of the Salad and serve with Mint and Cucumber Raita on the side.

The Golden Arrow can be found at Hotel Pullman London St. Pancras, 100 – 110 Euston Road, London NW1 2AJ.

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