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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.
Prep: 30 mins
Cook: 15 mins + resting
Serves 4
Excellent source of iron
Low Sodium
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IngredientsLamb
Marinade
Salad
Citrus vinaigrette
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Method |
Nutrition Information Per Serving
Serving size: 338g| Energy kJ (kcal) | 1662 (397) |
| Protein (g) | 34.1 |
| Fat (g) | 19.7 |
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Saturated (g)
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5.0 |
| Carbohydrate (g) | 20.0 |
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Sugars (g)
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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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.