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Roast lamb with Carrot salad

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Ingredients

1 Lamb Shoulder or Leg
Rosemary
Garlic
Olive Oil
3 Carrots
1/4 Bunch Fresh Dill
1/2 Cup White Wine Vinegar
1/4 Cup Sugar
2 tsp Salt Plus more for seasoning
2 tsp Butter
1 Cinnamon Stick
1 Bay Leaf
1 Whole Star Anise
tsp Djon Mustard
2 tsp Cranberries
1 tsp Honey
1/3 Cup Greek Yoghurt
1 tsp Cumin Seeds
Freshly Ground Black Pepper

Roast lamb with Carrot salad

  • Medium

Ingredients

Directions

Steps

1
Done

Dry the lamb with some kitchen paper, then make lots of small incisions with the Tim of a knife, stuff in rosemary and garlic, then drizzle generously with olive oil and season with salt and pepper.

2
Done

Roast in a hot oven 200c for 20 minutes then lower to 160c and continue to cook for 20 minutes per 600g or until cooked/your liking then rest wrapped loosely in foil for 25/30 minutes before carving.

3
Done

Peel the carrots then make them into ribbons with a peeler.

4
Done

To make the carrot pickle dissolve the vinegar, sugar and salt over a low heat, add the spices and allow to cool and infuse. Pour over the carrots and marinaded for 5 minutes.

5
Done

Tip off excess liquid the stir through some dijon mustard, lemon juice, honey, dill and cranberries.

6
Done

Gently toss and serve right away.

7
Done

Scold the cumin seeds in hot oil the mix through the yoghurt.

The Cafe

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Farha’s Middle Eastern-style salad
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Bridget Davis’ Healthy Cottage Pie
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Farha’s Middle Eastern-style salad
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Bridget Davis’ Healthy Cottage Pie