Name: Mini lamb roasts and broccoli with orange dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 lean boneless lamb mini roasts (about 400g each); 18.20 gm olive oil; 5.00 gm ground cumin; 3 small heads broccoli (about 350g each), cut into florets; 125ml orange juice; 82.50 ml mint leaves; 82.50 ml toasted pepitas*

Mini lamb roasts and broccoli with orange dressing

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Discover the tantalizing secret to a juicy roast lamb with a hint of citrus using orange juice.

Ingredients:

2 lean boneless lamb mini roasts (about 400g each)
18.20 gm olive oil
5.00 gm ground cumin
3 small heads broccoli (about 350g each), cut into florets
125ml orange juice
82.50 ml mint leaves
82.50 ml toasted pepitas*

Instructions:

Preheat your oven to 200 degrees Celsius.
Prepare the mini lamb roasts by rubbing each with 1 teaspoon of olive oil and 1 teaspoon of ground cumin. Roast initially for 15 minutes, then increase oven temperature to 220°C and roast for an additional 10 minutes until medium-rare. Allow the lamb to rest for 5 minutes before slicing.
Steam the broccoli, covered, over boiling water for about 4 minutes until tender yet vibrant green.
Mix the orange juice with 1/2 tablespoon of olive oil. Coat the broccoli with mint and half of the orange dressing in a bowl. Add the pepitas on top. Pour the rest of the dressing over the lamb and serve with the broccoli.

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