Sweet Marjoram Lamb with Summer Leaves & Citrus
Ultimate Summer Lamb Dish
Serves
4
Prep Time
30 mins
Cook Time
15 mins
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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ShareIngredients
3 Quality Mark lamb rumpsi
2 Tbsp olive oil
1/2 Tbsp lemon juice
1 tsp marjoram
Or try oregano.
1 1/2 cups Israeli couscous
4 large handfuls mesclun
2 radishes
finely sliced2 oranges
peeled and segmented2 Tbsp pistachio nuts
toastedseeds from 1 pomegranate
1/4 cup olive oil
2 Tbsp orange juice
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Method
Preheat the oven to 190°C conventional bake.
Combine marinade ingredients then rub over the lamb.
Cover and leave in a cool place for 10-15 minutes to allow the flavours to infuse.
Place a roasting dish in the oven to heat.
Heat a frying pan over a medium-high heat and brown the lamb on all sides.
Transfer lamb to the heated roasting dish, place in the oven and roast for 10 minutes for medium-rare.
Remove from the oven and leave to rest, covered loosely with foil for 10 minutes, before slicing across the grain.
Place all prepared ingredients, except pistachio nuts in a large bowl ready for dressing.
Place citrus vinaigrette ingredients in a small screw top jar and shake well.
Season to taste.
To serve: Divide lamb slices between 4 plates. Toss salad in the citrus vinaigrette and place beside the lamb slices. Sprinkle with pistachio nuts and pomegranate seeds, serve immediately.
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.
