Ingredients Jump to Instructions ↓

  1. 3 cloves garlic, finely chopped

  2. 2 tablespoons rosemary, finely chopped

  3. 2 teaspoons finely grated orange rind

  4. Sea salt and freshly ground black pepper

  5. 1/2 cup olive oil

  6. 500g lamb back strap, trimmed

  7. 600g kipfler potatoes (Pink Fir or Nicola)

  8. 1 bulb fennel, finely sliced

  9. 2 red capsicums, sliced

  10. 75g rocket leaves

  11. 1/4 cup pine nuts

  12. 1/4 cup shaved parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200?C (180?C fan-forced).

  2. In a mortar and pestle, pound together garlic, rosemary, orange rind, salt and pepper to a smooth paste.

  3. In a small jug, add garlic and rosemary paste to olive oil and mix until well combined.

  4. Place lamb in a medium bowl, add ¼ cup of the flavoured oil mixture, toss to coat, and marinate (2 hours) or overnight.

  5. Place potatoes, fennel, capsicum and remaining flavoured oil mixture in a roasting pan and toss together until well coated. Place pan in preheated oven and roast (1-1½ hours) until vegetables are cooked through and golden.

  6. In a non-stick frying pan cook lamb for (6-8 minutes) on each side; remove from pan and set aside in a warm place to rest (5 minutes). Slice thickly.

  7. In a large bowl toss together roasted vegetables, rocket and pine nuts. Top with sliced lamb, pour over any pan juices and sprinkle with parmesan cheese.


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