Sweet Marjoram Lamb with Summer Leaves & Citrus
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Sweet Marjoram Lamb with Summer Leaves & Citrus

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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.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 15 mins + resting Cook: 15 mins + resting
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Lamb

  • 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

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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 338g
Energy kJ (kcal) 1662 (397)
Protein (g) 34.1
Fat (g) 19.7
Saturated (g)
5.0
Carbohydrate (g) 20.0
Sugars (g)
7.3
Sodium (mg) 130
Iron (mg) 4.0
Zinc (mg) 5.5
Vitamin B12 (ug) 2.7
Vitamin D (ug) NA
Selenium (ug) 11.4
   

As it is raised on grass, New Zealand beef and lamb contains more heart healthy omega 3 polyunsaturated fat than grain-fed animals overseas.
  • If you have an ovenproof frying pan, place straight in the oven after browning lamb rumps.
  • Lamb rumps provide an excellent source of iron, zinc, protein and vitamin B12 as well as being low in fat; a perfect nourishing all-rounder for the family.
  • For a festive twist, finish the plated salad with extra leaves of sweet marjoram and the seeds of one pomegranate.

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