Spring Lamb Salad
Preparation time is 5minutes
Cook time is 1hours 40minutes
Total time is 1hours 45minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 2 lemons
- 1 bunch mint
- 2 cloves garlic, crushed
- 2tablespoons extra virgin olive oil
- 1.50kilograms half leg of lamb
- 750grams baby potatoes
- 500grams Macro Organic brown rice & riceberry
- 60grams baby spinach leaves
- 500grams frozen peas, blanched
- 2 zucchini, halved, thinly sliced
Description
Packed with seasonal flavours, this delicious lamb salad is the perfect dish for outdoor entertaining.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Zest and juice one lemon. Finely chop half of the mint. Combine zest and juice of lemon, garlic, finely chopped mint and half of the oil in a small bowl. Using a sharp knife, pierce lamb all over. Add lamb to a large deep roasting pan. Rub the oil mixture over lamb, pressing into cuts. Season well and cook for 1 hour.
Step 2 of 3
Add potatoes to pan. Drizzle with remaining oil and season well. Cook for a further 30 minutes or until lamb is cooked to your liking and potatoes are golden. Remove pan from oven, cover lamb loosely with foil and allow to rest for 15 minutes. Slice meat from lamb.
Step 3 of 3
Cut remaining lemon into wedges. Heat rice according to packet directions. Allow to cool slightly, then toss with spinach, peas, zucchini, potatoes and lamb. Serve topped with remaining mint leaves and lemon wedges.
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