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.