ROAST LAMB WITH FENNEL, ZUCCHINI & CORN SALAD

Making the most of the very best new season ingredients, this roast lamb salad makes for a fantastic weeknight dinner or weekend lunch. Made with spring roasted lamb, finely sliced vegetables and finished with a herby dressing.

30 Minutes. Spring cooking at its very best.

Serves 2.

Ingredients
400g butterflied lamb leg
1 medium fennel bulb
2 sprigs mint
2 sprigs parsley
¼ teaspoon chilli flakes
2 corn cobs
2 zucchini
1 lemon

Preheat oven & marinate lamb
Preheat the oven to 200ºC. Rub lamb with a drizzle of olive oil, salt and pepper.

Cook lamb
Place a fry pan on a high heat. When hot (not smoking hot) sear lamb on each side for 2 - 3 minutes. Place the lamb in the oven and roast for 8 minutes for rare or 10 – 12 minutes for well done. Once cooked, remove lamb from tray and cover with foil to rest for 5 minutes.

Make salad & dressing
Bring a pot of salted water to boil. Remove husk from corn cobs. Once water is boiling, cook corn for 5 minutes. Cut kernels from cobs. Finely slice the fennel and zucchini. Use a mandolin if you have one. Place in salad bowl.

To make the dressing, remove leaves of mint and parsley then finely chop. Place in a small bowl with a generous drizzle of olive oil, juice of the lemon, chilli flakes (to your taste), salt and pepper. Whisk to combine.

To serve
Thinly slice rested lamb. Toss with salad and dressing 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.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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