Sweet Marjoram Lamb with Summer Leaves and Citrus

Yield: 4

Ingredients

  • 3 Quality Mark lamb rumps, trimmed
  • MARINADE
  • 2 tablespoons oil
  • ½ tablespoon lemon juice
  • 1 tablespoon roughly chopped fresh sweet marjoram or oregano (or 1 teaspoon dried)
  • SALAD
  • 1½ cups cooked Israeli couscous
  • 1 head baby cos lettuce, leaves separated and torn into pieces
  • 4 large handfuls baby spinach leaves
  • 2 radishes, trimmed and finely sliced
  • 2 oranges, peeled and segmented
  • 2 tablespoons shelled and toasted pistachio nuts
  • CITRUS VINAIGRETTE
  • ¼ cup olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon liquid honey

Method

Recipe shared courtesy of NZ Beef + Lamb

Preheat the oven to 190°C conventional bake.

Lamb
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.

Salad
Place all prepared ingredients, except pistachio nuts in a large bowl ready for dressing.

Citrus vinaigrette: 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 serve immediately.

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