BUT­TER­FLIED LEG OF LAMB WITH POMEGRANATE SALSA

Super Food Ideas - - BOOK EXTRACT | FEASTS -

SERVES 4 PREP 25 MIN­UTES (PLUS MAR­I­NAT­ING AND STAND­ING) COOK 30 MIN­UTES

1kg but­ter­flied leg of lamb 2 ta­ble­spoons plain nat­u­ral yo­ghurt 2 large gar­lic cloves, crushed 2 ta­ble­spoons sun-dried tomato pesto 1 ta­ble­spoon finely chopped fresh thyme 2 ta­ble­spoons crushed co­rian­der seeds 2 ta­ble­spoons olive oil, plus ex­tra for cook­ing Pomegranate Salsa 200g pomegranate seeds ½ cu­cum­ber, finely diced 1 small red onion, very finely diced 1 tea­spoon nigella seeds, op­tional (see note) 8 large fresh mint leaves, finely chopped 2 ta­ble­spoons pomegranate mo­lasses 1 ta­ble­spoon olive oil

1 Place lamb in a large, shal­low glass or ceramic dish. Com­bine yo­ghurt, gar­lic, pesto, thyme, co­rian­der and oil in a bowl. Sea­son gen­er­ously with salt and pep­per. Rub the mari­nade all over the lamb and re­ally work it in. Cover with plas­tic wrap. Mar­i­nate for 30 min­utes at room tem­per­a­ture, or re­frig­er­ate overnight, if pre­ferred. 2 Re­move the lamb from fridge 20 min­utes be­fore cook­ing. Pre­heat oven to 220°C/200°C fan-forced. Line a bak­ing tray with bak­ing pa­per. 3 Driz­zle a lit­tle oil into a large fry­ing pan. Heat over medium heat. Add lamb, skin-side down. Cook, turn­ing for about 10 min­utes or un­til browned, without let­ting it blacken or burn. Trans­fer to pre­pared bak­ing tray, en­sur­ing the lamb is sit­ting as flat as pos­si­ble, so that the meat cooks evenly. Roast for 15 to 20 min­utes, for medium-rare, or un­til cooked to your lik­ing. Leave the lamb to rest, cov­ered with foil, for 10 min­utes be­fore carv­ing. 4 Mean­while, make Pomegranate Salsa Com­bine all in­gre­di­ents in a bowl. 5 Serve lamb with salsa. NU­TRI­TION: (per serve) 3006kj; 47g fat; 15.5g sat fat; 53.6g pro­tein; 16.9g carbs; 8.3g fi­bre; 179mg chol; 322mg sodium.

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