Sweet Marjoram Lamb with Summer Leaves & Citrus
Ultimate Summer Lamb Dish
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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National Lamb Day,
3 Quality Mark lamb rumps
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
peeled and segmented
2 tbsp pistachio nuts
seeds from 1 pomegranate
1/4 cup olive oil
2 tbsp orange juice
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
To Make Lamb
To Make Salad
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.
Nutrition Information per Serving (338g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)