This minty roast lamb with tangy bean pesto make a delicious family meal.
Ingredients
- 2 teaspoons caster sugar
- 125ml (1/2 cup) extra virgin olive oil
- 80ml (1/3 cup) lemon juice
- 1/4 cup chopped fresh mint
- 3 garlic cloves, finely chopped
- 1.5kg boneless lamb shoulder
- 1 cup watercress sprigs, plus extra to serve
- 250g frozen broad beans, blanched, peeled
- 1/2 (about 1kg) butternut pumpkin, thickly sliced
- 1/4 cup honey, warmed
- 2 teaspoons ground cinnamon
- 150g feta, sliced
Method
- Step 1Combine sugar, half the oil, 1/4 cup of the lemon juice, 2 tablespoons of the mint and two-thirds of the garlic in a glass dish. Season. Add the lamb. Turn to coat. Cover. Place in fridge overnight to marinate.
- Step 2Process watercress, remaining mint and garlic and 1 tablespoon of remaining oil in a food processor until smooth. Add broad beans and remaining juice. Process to a coarse paste. Stir in 1 tablespoon of remaining oil. Season.
- Step 3Preheat oven to 200°C/180°C fan forced. Heat a chargrill on medium-high. Season lamb with salt and chargrill for 5 minutes each side. Transfer to a baking dish and roast for 40 minutes.
- Step 4Meanwhile, cook pumpkin on the chargrill on medium-high for 5 minutes each side or until charred. Transfer to a lined baking tray. Combine honey, cinnamon and remaining oil. Drizzle over pumpkin.
- Step 5Remove lamb from oven and set aside to rest. Roast the pumpkin for 10 minutes or until tender. Transfer pumpkin to a platter. Slice lamb and serve with pumpkin, bean puree, feta and extra watercress sprigs.
- Low carb
- Lower gi
Nutrition
3173 kj
Energy
45g
Fat Total
15g
Saturated Fat
6g
Fibre
59g
Protein
29g
Carbs (total)
All nutrition values are per serve
Notes
Cinnamon is the perfect match for sweet pumpkin, adding a fragrant aroma.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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