Sweet Marjoram Lamb with Summer Leaves & Citrus
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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IngredientsLamb
Marinade
Salad
Citrus vinaigrette
|
Method |
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 |
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.