Moroccan Lamb and Greens with Lemon-Tahini Drizzle
Ali Segersten Aug 09, 2025
When you are running low, feeling inflamed, and dealing with a health condition—or simply wanting to change your diet to eat more nutrient-dense foods—you may not have the time or energy to cook anything elaborate. In fact, when you’re under the constant pressure of inflammation, autoimmunity, or even chronic stress, it can be very difficult to consistently prepare nourishing meals for yourself. But ironically, this is when your body needs them the most.
Meals during this time need to be simple and nutrient-rich. Returning to balanced, nourishing food—day after day—slowly helps bring your body back into alignment. Nutrient-dense foods that heal might look like a tall glass of freshly made green juice with plenty of ginger to calm gut inflammation, reset digestion, and deliver phytonutrients that literally communicate with your genes, turning healing pathways on. Another powerful food is lamb. It is particularly rich in iron, zinc, selenium, and vitamins B12, B2, and B3—fueling methylation pathways, mitochondria, and hundreds of biochemical reactions involved in detoxification, energy, and nervous system health.
When combined with greens, sweet potatoes, anti-inflammatory spices, and a lemony–garlicky dressing, you create a beautiful balance of macro- and micronutrients that not only gives your body what it needs to rebuild physiologically, but also satisfy your senses through color, flavor, and texture. If lamb isn’t familiar or appealing to you yet, try making this recipe with ground turkey or chicken to start. I actually had to learn to love lamb myself, but once I felt the difference in my body afterward, it quickly became a favorite!
When you are stressed, overwhelmed, and inflammation feels like it's taking over your body….begin gently bringing in more simple, nutrient-dense foods. My Anti-Inflammatory Turkey Ginger Soup remains one of the most popular recipes on my site because it’s so quick and easy, requiring only a few ingredients. This new Moroccan lamb recipe offers that same ease while delivering a complete, nutrient-replenishing meal that leaves you feeling energized. The real magic happens when you consistently layer in nutrient-dense meals (green juices, slaws, meat-and-vegetable dishes) day after day. It is the consistency that creates the shift.
To learn more about intentionally replenishing missing nutrients, explore Gift #8 of our 12 Gifts of Health journey—Nourish with Missing Nutrients. And if you feel called to have more support with your diet—with finding many more nutrient-dense, anti-inflammatory recipes like this one, or simple, healthy meals to assist with dietary change—our Nourishing Meals® membership contains nearly 2,000 whole-foods recipes for every diet, plus powerful meal-planning tools to help you consistently create nourishing meals at home.
Moroccan Lamb and Greens with Lemon-Tahini Drizzle
This warmly spiced, nutrient-dense lamb dish is folded with dark leafy greens and served over roasted sweet potatoes, finished with a creamy lemon-tahini sauce. It is incredibly easy to make and will leave you feeling satisfied, energized, and deeply nourished. Lamb is an excellent source of B12 and zinc, kale contains folate and antioxidants, and sweet potatoes are a rich source of beta-carotene and fiber. This meal supports methylation, detoxification, and mitochondrial energy production!
If you are following a low-FODMAP diet, omit the onions and replace with the green part of a leek. In the sauce, omit the garlic clove.
Sweet Potatoes
Lamb
Lemon-Tahini Drizzle
Roast the Sweet Potatoes:
- Preheat the oven to 400°F and set out a large rimmed sheet pan.
- Wash the sweet potatoes and cut them into wedges. Place them on the sheet pan, then drizzle with olive oil and sprinkle with salt. Toss to coat and spread them into a single layer.
- Roast for 30 to 40 minutes, depending on thickness, until golden and tender.
Make the Sauce:
- Add all of the sauce ingredients to a small bowl and whisk until smooth.
- Add a little water to thin the sauce, if desired. Set aside.
Cook the Lamb and Greens:
- Heat an 11-inch skillet over medium heat. Add the oil, then the diced onion. Sauté for about 5 minutes, until softened.
- Add the lamb, salt, and spices, and cook—breaking it up with a spatula—until browned.
- Then stir in the chopped kale.
- Add a few tablespoons of water to the pan and cover with a lid to steam the kale and keep the lamb moist. This should only take 2 to 3 minutes.
- Once the kale is wilted, turn off the heat.
Assemble the Plates:
- Divide the roasted sweet potatoes among 4 plates or glass storage containers.
- Top each with a few generous spoonfuls of the lamb and greens mixture.
- Drizzle the sauce over everything just before serving.
- If prepping meals for the next day, store the sauce separately in a small jar and drizzle it on after reheating.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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