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Lamb Roast with Cauliflower Salad and Pistachio-Mint Pesto

Bursting with flavour, this lamb roast is served with a seasonal cauliflower and eggplant salad and tasty pistachio-mint pesto.

Lamb Roast with Cauliflower Salad and Pistachio-Mint Pesto

Serves 4-6

1.5kg leg of lamb

2 tbsp olive oil

2 tsp sumac

2 tsp cumin seeds

1 cauliflower, cut into florets

1 eggplant, cut into 3cm pieces

½ bunch flat-leaf parsley, leaves picked 

1 bunch mint, leaves picked 

1 cup pimento-stuffed green olives

1 red onion, thinly sliced

Greek yoghurt, to serve

Pistachio-Mint Pesto

½ cup pistachios, toasted

1 cup mint leaves

1 garlic clove, crushed

¼ cup parmesan, finely grated 

⅓ cup extra virgin olive oil

Preheat oven to 200°C. Place lamb in a roasting pan, drizzle with half the oil. Sprinkle with half the sumac and cumin seeds. Season. Roast for 30 minutes.

Reduce oven to 180°C and roast lamb for a further 1 hour for medium or until cooked to your liking. Cover with foil, set aside for 15 minutes to rest.

Meanwhile, line a baking tray with baking paper. Place cauliflower and eggplant on tray. Drizzle with the remaining oil. Sprinkle with remaining sumac and cumin. Season. Bake for 30 minutes or until golden brown and tender. Set aside to cool slightly.

To make the pesto, place pistachios, mint, garlic and parmesan in a food processor; process until finely chopped. With the motor running, gradually add oil in a thin, steady stream. Season.

Combine cauliflower and eggplant with parsley, mint, olives and onion. Serve lamb with cauliflower salad, pesto and yoghurt.

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