Bet you didn’t know you could use orange juice to create a succulent roast lamb meal.
Ingredients
- 2 lean boneless lamb mini roasts (about 400g each)
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 3 small heads broccoli (about 350g each), cut into florets
- 1/2 cup (125ml) orange juice (from about 2 oranges)
- 1/3 cup mint leaves
- 1/3 cup toasted pepitas*
Method
- Step 1Preheat the oven to 200C.
- Step 2Place the mini lamb roasts on a rack over a roasting tray and rub each with 1 teaspoon of olive oil and 1 teaspoon of ground cumin. Roast in the oven for 15 minutes, then increase heat to 220°C and roast for a further 10 minutes until medium-rare. Rest the lamb for 5 minutes, then slice.
- Step 3Meanwhile, steam the broccoli, covered, over a saucepan of boiling water for about 4 minutes or until cooked but still bright green.
- Step 4Combine the orange juice with the remaining 1/2 tablespoon olive oil. Toss the broccoli in a bowl with the mint and half the orange dressing. Sprinkle over the pepitas. Pour remaining dressing over the lamb and serve with broccoli.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2204 kj
Energy
35g
Fat Total
11g
Saturated Fat
3g
Fibre
47g
Protein
136mg
Cholesterol
141.79mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
* Pepitas (pumpkin seeds) are from supermarkets and greengrocers.
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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