ROASTED LAMB WITH ZUCCHINI, ROCKET, MINT AND GOATS CHEESE

What we love about Middle Eastern style salads is they are perfect for outdoor summer dining. This dish takes this inspiration to bring together roasted butterflied leg of lamb with grilled zucchini, rocket, mint, lemon and goats cheese to create a simple, tasty summer dish.

30 Minutes.  Gluten Free.  Sugar Free.

Serves 2

Ingredients
400g butterflied leg of lamb
2 cloves of garlic
1 tablespoon dried oregano
1 lemon
2 medium zucchini (250g)
50g rocket
2 sprigs of mint
40g goats cheese

Preheat oven & marinate lamb
Preheat oven to 200ºC on fan bake or heat a BBQ. In a bowl combine lamb with the dried oregano, crushed garlic, zest of half the lemon and a little olive oil. Season generously with salt and pepper. Mix well to coat.

Cook lamb
Bring a fry pan or BBQ to a high heat. When hot (not smoking hot) sear lamb on each side for 3 minutes. Place in the oven once seared or close the lid on the BBQ. Cook for 8 minutes for rare or 10 – 12 minutes for well done. Cover with foil and allow to rest for 5 minutes.

Prepare veg & make salad
Cut zucchini lengthways into 1cm strips and drizzle with a little olive oil. Heat a griddle pan, fry pan or BBQ over a medium heat and cook for 2 minutes on each side (only turn once).

To serve
On a platter scatter the zucchini. Cut lamb into 1cm strips across the grain and place on top. Finish with rocket, mint leaves, goats cheese, remaining lemon zest and lemon juice. Season with salt, pepper and a drizzle of olive oil (optional).

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.

Click here to see what’s on the menu.

 

January 21, 2016 by Timothy Ryder
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