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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

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Lamb,

Easy,

Dinner,

Salads,

National Lamb Day,

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 and 1/2 cups couscous

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lettuce

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4 handfuls baby spinach

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2 finely sliced radish

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2 segmented oranges

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2 tbsp toasted pistachio nuts

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.

More info

Nutrition Information per Serving (338g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1662 (397)kJ

Protein

34.1g

Total Fat

19.7g

Saturated Fat

5g

Carbs

20g

Sugars

7.3g

Sodium

130mg

Iron*

4mg

* Percentage of recommended daily intake (Aust/NZ)

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