Sweet Marjoram Lamb with Summer Leaves & Citrus
Ultimate Summer Lamb Dish
4
Serves
30 mins
Prep Time
15 mins
Cook Time
Recipe author
Kathy Paterson
The citrus flavors throughout this meal make it ideal for a refreshing summer meal. For a festive twist, finish the plated salad with extra leaves of sweet marjoram and the seeds of one pomegranate.
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Ingredients
Lamb
3 Quality Mark lamb rumps
i
Marinade
2 Tbsp olive oil
1/2 Tbsp lemon juice
1 tsp marjoram
Or try oregano.
Salad
1 1/2 cups Israeli couscous
4 large handfuls mesclun
2 radishes
finely sliced
2 oranges
peeled and segmented
2 Tbsp pistachio nuts
toasted
seeds from 1 pomegranate
Citrus vinaigrette
1/4 cup olive oil
2 Tbsp orange juice
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Method
To Make Lamb
To Make Salad
To Serve
1
Preheat the oven to 190°C conventional bake.
2
Combine marinade ingredients then rub over the lamb.
3
Cover and leave in a cool place for 10-15 minutes to allow the flavours to infuse.
4
Place a roasting dish in the oven to heat.
5
Heat a frying pan over a medium-high heat and brown the lamb on all sides.
6
Transfer lamb to the heated roasting dish, place in the oven and roast for 10 minutes for medium-rare.
7
Remove from the oven and leave to rest, covered loosely with foil for 10 minutes, before slicing across the grain.
Nutrition Information per Serving (338g)
As it is raised on grass, New Zealand beef and lamb contains more heart healthy omega 3 polyunsaturated fat than grain-fed animals overseas.
Energy
1662kJ (397 kcal)
Protein
34.1g
Total Fat
19.7g
Saturated Fat
5g
Carbs
20g
Dietary Fibre
g
Sodium
130mg
Iron
4mg
Zinc
5.5mg
Vitamin B12
2.7µg
