ROAST LAMB WITH SUMAC ROASTED AUTUMN VEG

ROAST LAMB WITH SUMAC ROASTED AUTUMN VEG

Try this delicious roast lamb with a Middle Eastern twist. Pimped with sumac, rosemary, garlic, butternut pumpkin, zucchini and red onion. An Autumnal feast you can make any night. 

35 Minutes. The perfect quick roast at this time of the year.

Serves 2.

Ingredients
400g Australian butterflied lamb leg 
1 tablespoon dried oregano 
1 lemon
half a butternut pumpkin 
1 zucchini 
1 red onion 
100g Australian feta 
1 tablespoon  Sumac

Preheat oven and marinate lamb
Preheat oven to 200ºC on fan bake. In a bowl, combine lamb with HALF dried oregano,
zest of the lemon, a drizzle of olive oil, salt and pepper. Combine well and put aside.  

Prepare veg
Peel pumpkin and onion. Cut pumpkin, onion and zucchini into even, bite size pieces. 
Place on roasting tray. Drizzle with olive oil, remaining oregano and season with salt and pepper. Mix well. Place tray in oven leaving space to add lamb (once seared). Roast for 20 minutes. 

Cook lamb
Place a fry pan on a high heat. When hot (not smoking hot) sear lamb on each side for 2 - 3 minutes. Transfer the lamb to the veg tray and roast for 8 minutes for rare or 10 – 12 minutes for well done. Remove tray. Transfer lamb onto foil and allow to rest for 5 minutes.

Make sumac dressing
Whisk sumac, juice of the lemon and a drizzle of olive oil in a small bowl.

To serve
Place roasted vegetables on plate and crumble over with feta.  Cut lamb into 1cm 
strips across the grain and place with salad. Drizzle sumac dressing over all to finish.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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October 29, 2015 by Timothy Ryder
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