Moroccan-Style Roast Leg of Lamb

Ingredients:

• 2 tbsp. finely chopped fresh mint
• 3 garlic cloves, minced
• 1 tbsp. lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper
• 1 (2 lb.) bone-in leg of lamb, trimmed

Makes 6 Servings (2 slices per serving)

1. Preheat oven to 375 F.
2. Stir together all ingredients except lamb in cup. Rub mint mixture all over lamb.
3. Place lamb on rack in a roasting pan. Roast until instant-read thermometer inserted into thickest part of lamb registers 145 F for medium, about 1 1/2 hours. Transfer to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is absolutely delicious no matter how you season it or cook it. The original recipe calls for this lamb to be roasted but you can use lamb shoulder or  lamb loin chops and grill these and the lamb will still be delicious. I used lamb shoulder in this recipe and I grilled the lamb about 5 minutes on each side to make it succulent and flavorful and the end result was delicious. If you want an authentic Moroccan flare, serve cooked couscous sprinkled with chopped mint. If you want a European flare to this dish, serve grilled potatoes and/or vegetables alongside the lamb and dinner will be delicious.

Moroccan Spiced Beef Burgers

Ingredients:

• 1 medium onion, peeled
• 1 lb. extra-lean ground beef
• 2/3 cup + 2 tbsp. nonfat plain Greek yogurt
• 1/4 cup no-salt-added tomato paste
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. coarse kosher salt
• 2 oz. reduced-fat goat cheese, crumbled
• 1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced crosswise

Makes 4 Servings

1. On the large holes of a box grater, grate the onion into a large bowl. Add the beef, 2 tablespoons of the yogurt, tomato paste, coriander, cumin, cinnamon, ginger, and salt and gently combine. Shape the mixture into 4 patties, each about 1 inch thick.
2. Preheat the broiler with the rack 4 inches from the heat. Broil the burgers until browned on the top, about 3 minutes. Gently turn the burgers over and broil 1-2 minutes longer for medium-rare.
3. Meanwhile, in a medium bowl, stir together the remaining 2/3 cup yogurt, goat cheese, and cucumber.
4. Place a burger on each of 4 plates. Divide evenly, spoon the yogurt mixture on top of each burger.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet  Gluten Solutions Cookbook. You can have your burger and eat them too when you kick-start your healthy lifestyle. These exotic burgers are full of spicy seasonings and are succulent and juicy. Grating the onion for the burger mixture ensures that the onion will not have a raw taste and will cook through along with the burgers. I highly recommend adding garlic and freshly ground black pepper to the burgers for more flavor.

Moroccan Couscous

Ingredients:

• 1/2 cup whole-wheat couscous
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• pinch cayenne
• 1 tomato, chopped
• 1/3 cup minced red onion
• 1 tbsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 3 tbsp. fresh parsley

Makes 4 (1/2-cup) Servings

1. Prepare couscous according to package directions.
2. In a small bowl, combine cumin, paprika, cinnamon, salt, pepper, and cayenne.
3. Fluff cooked couscous with a fork. Add cumin mixture, tomato, onion, oil and lemon juice; stir to combine. Divide among 4 plates, sprinkle with parsley, and serve warm.

WW POINTS VALUE:  2 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be intimidated by this side dish. It may not look pretty but it taste delicious. This side dish is packed with heat and flavor and leave a nice aftertaste in your mouth. Plus, it smells good too. The spices give the couscous heat and the lemon juice cools it off. Serve this couscous with any protein and your meal will be deliciously filling.

 

Moroccan Cabbage and Carrot Slaw

Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 2 scallions, thinly sliced
• 2 tsp granular sugar substitute
• 1 tsp ground cumin
• 1 (1-to 1 1/2-lb) head green cabbage shredded (4-5 cups)
• 3 medium carrots, shredded
• salt
• freshly ground black pepper

Makes 8 (3/4-cup) Servings

Whisk together mayonnaise, lemon juice, scallions, sugar substitute and cumin in a large mixing bowl. Add cabbage and carrots and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The folks at South Beach have done it again with a delicious and colorful salad. I needed a side dish to accompany my Baked Sea Bass Chermoula and this was perfect. It was cool and colorful and filled with tang and spice. Plus, this slaw is great for the summer when you don't want to cook in a heat wave. This was my thrid time making slaw from scratch and I'm now 3 for 3. I will say that the slaws from South Beach are way better than the packaged slaws you find at the grocery store. 

Baked Sea Bass with Chermoula

Ingredients:

• 1 bunch cilantro, leaves and stem intact
• 4 garlic cloves, peeled
• 2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 (6-ounce) sea bass fillets
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 450 F.
2. Chop cilantro, garlic, cumin, red pepper flakes and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice.
3. Season both sides of the fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12-15 minutes. Serve hot.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chermoula is a marinade that is often used in Algerian, Moroccan and Tunisian cooking. It is usually used flavor fish and other seafood but it can be used in chicken, beef, lamb and vegetables. I have to say Chermoula was an interesting flavor on this fish. It was hot and soothing at the same time. The heat from the cumin and red pepper flakes and the soothing aromas of lemon juice and olive oil give this dish the exotic taste. If sea bass is unavailable, use the marinade on salmon, arctic char, monkfish, halibut or cod. You can also use parsley in place of the cilantro or a mixture of both. I highly recommend serving Moroccan Cabbage and Carrot Slaw as a side dish for an authentic Moroccan dinner. 

North African-Style Burgers

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 whole-wheat hamburger buns, split
• 4 tomato slices
• 4 sweet onion slices
• 4 green leaf lettuce leaves

Makes 4 Servings

1. Combine the beef, tomato paste, cumin, cinnamon, salt and pepper in a medium bowl. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large nonstick skillet or griddle and set over medium heat. Add the patties and cook until an instant-read thermometer inserted into the side of the burger registers 160 F, about 4 minutes on each side.
3. Put a burger on the bottome half of each bun and top with 1 tomato slice, 1 onion slice and 1 lettuce leaf. Cover with the tops of the buns.

WW POINTS VALUE: 5 (1 garnished burger)

Note: This recipe appears in the WW in 20 Minutes Cookbook. The weather was nice and my mom and I were hungry for some burgers. As always, homecooked burgers are simply the best. Different herbs added to these burgers add flavor  to the beef. I also recommend putting sliced cheddar cheese, ketchup and mayo on the burger for more flavor.