Pomegranate Glazed Te Mana Lamb with Roasted Baby Carrots & Almond Salsa
Ready in 35 minutes
• Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 12, 2020.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 12, 2020.
Ingredients
Vegetables
- 1 parsnip, cut into long wedges
- 200g baby carrots, trimmed
- 1 beetroot, cut into 1cm thick wedges
- 4g seed mix
Lamb
- 350g Te Mana lamb rump
- 15g pomegranate molasses
Salsa
- 25g sliced almonds, roughly chopped
- 1/2 bunch parsley, roughly chopped
- Juice of 1/2 lemon
- 2g za’atar
To Serve
- 50g hummus
Steps
-
Preheat oven to 220°C. Prep & cook vegetables. Toss vegetables on a lined oven tray with a drizzle of oil and seed mix. Season and roast in oven for 25-30 minutes, until tender and golden.
-
Cook lamb. Pat lamb dry and season. Heat a drizzle of oil in an oven-proof pan on medium-high heat. Cook lamb for 2-3 minutes each side, until golden, then transfer pan to oven and cook lamb on rack below vegetables for 6 minutes.
-
After 6 minutes, remove lamb from oven and drizzle with pomegranate molasses. Return to oven and cook for about 2 more minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, before slicing thinly and tossing through any resting juices.
-
Prep salsa. In a bowl, combine almonds, parsley, lemon juice and za’atar with 1 Tbsp olive oil and a pinch of salt. Set aside for serving.
-
Serve hummus topped with vegetables, lamb and salsa.
Nutritional Information
| Energy |
2019 kj 483 kcal |
|---|---|
| Protein | 26.1g |
| Carbohydrate | 16.3g |
| Fat | 33.4g |