
🫖 MoroccanAdvancedMain Course
Moroccan Lamb Tenderloin with Apricot & Pistachio
Moroccan-spiced lamb tenderloin with apricot-pistachio glaze, carrot purée and fresh herbs.
Professional Yield: 50 Portions Portion: 140-160g lamb per portion
Professional Yield
Adjust portions - ingredients recalculate automatically
Ingredients · 50 portions
Halal lamb tenderloin
7 kg
Dried apricot
1.50 kg
Pistachios
750 g
Honey
750 g
Cinnamon
40 g
Cumin
75 g
Coriander (ground)
75 g
Saffron
8 g
Lamb jus
5 L
Carrot
3 kg
Butter
750 g
Fresh coriander
300 g
Mint
200 g
Salt
0.000 g
Recommended Pairings
Mint tea, alcohol-free sparkling
