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Sweet Marjoram Lamb with Summer Leaves & Citrus

Ultimate Summer Lamb Dish

4

Serves

30 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

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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High Iron

Low Sodium

Ingredients

Lamb

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3 Quality Mark lamb rumps

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Marinade

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2 Tbsp olive oil

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1/2 Tbsp lemon juice

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1 tsp marjoram

Or try oregano.

Salad

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1 1/2 cups Israeli couscous

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4 large handfuls mesclun

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2 radishes

finely sliced

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2 oranges

peeled and segmented

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2 Tbsp pistachio nuts

toasted

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seeds from 1 pomegranate

Citrus vinaigrette

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1/4 cup olive oil

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2 Tbsp orange juice

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1 Tbsp lemon juice

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1 tsp Dijon mustard

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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