Mad Butcher's Butcher Est. 1971

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Sweet Marjoram Lamb with Summer Leaves & Citrus

INGREDIENTS

- Lamb:
- 3 Quality Mark Lamb rumps
- trimmed
- Marinade:
- 2 tablespoons oil
- 1/2 tablespoon lemon juice
- 1 tablespoon roughly chopped fresh sweet marjoram or oregano (or 1 teaspoon dried)
- Salad:
- 1 1/2 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:
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon liquid honey
Serves : 4
Cooking time: 45mins

METHOD

Preheat the oven 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 the 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.

Recipe from Beef and Lamb NZ

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