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Mediterranean Lamb
Lamb is great any time, but when it's infused with Mediterranean-inspired flavours you really have something to shout about! Served with a carrot and parsnip mash – your family and friends will certainly enjoy this special meal.
Makes 3-4
Prep Time 10 minutes
Cook Time 15-25 minutes
Easy
Ingredients
Marinade
2 cloves garlic, crushed
1 tsp ground cumin
2 Tbsp chopped mint
2 Tbsp chopped fresh coriander
1 Tbsp olive oil
1 tsp runny honey
juice of half an orange
zest of half an orange
400 g Silver Fern Farms Lamb Rumps
Carrot and Parsnip Mash 2 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
15 g butter
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Place the marinade ingredients into a bowl and whisk to combine. Step 2
2. Place the Silver Fern Farms Lamb Rumps in a non-metallic dish. Pour over the marinade. Cover. Refrigerate for 15 minutes. Step 3
3. Preheat the oven to 200°C. Remove lamb from marinade and place in a roasting dish. Roast meat for 15-25 minutes depending on desired rareness. Rest for 5 minutes before slicing and serving. Serve with carrot and parsnip mash. Step 4
Carrot and Parsnip Mash Step 5
Cook the carrots and parsnips in boiling lightly salted water until tender. Drain well. Step 6
Mash with the butter. Season with plenty of ground black pepper. Tips
What do I need?
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1
Marinade
2
2 cloves garlic, crushed
3
1 tsp ground cumin
4
2 Tbsp chopped mint
5
2 Tbsp chopped fresh coriander
6
1 Tbsp olive oil
7
1 tsp runny honey
8
juice of half an orange
9
zest of half an orange
10
400 g Silver Fern Farms Lamb Rumps
11
2 large carrots, peeled and chopped
12
2 large parsnips, peeled and chopped
13
15 g butter
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