Name: Spiced lamb with watercress & orange salad
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 1
Ingredients: 12 chat (small coliban) potatoes; 18.20 gm olive oil; 2.50 gm smoked paprika; 1 tsp ground coriander; 1 garlic clove, crushed; 2 (about 500g) lamb eye of loin (backstrap); 150g sugar snap peas, topped; 2 oranges, peeled, white pith removed; 1 bunch watercress, sprigs picked, washed, dried; 1 small red onion, halved, thinly sliced; 20.00 ml red wine vinegar

Spiced lamb with watercress & orange salad

0 Likes

Prep Time:
30 minutes

Cook Time:
55 minutes

Total Time:
85 minutes

Indulge in a gourmet meal of baked potato paired with succulent grilled lamb and a refreshing watercress and orange salad.

Ingredients:

12 chat (small coliban) potatoes
2.50 gm smoked paprika
1 tsp ground coriander
1 garlic clove, crushed
2 (about 500g) lamb eye of loin (backstrap)
150g sugar snap peas, topped
2 oranges, peeled, white pith removed
1 bunch watercress, sprigs picked, washed, dried
1 small red onion, halved, thinly sliced
20.00 ml red wine vinegar

Instructions:

Preheat oven to 200°C. Arrange potatoes in a baking dish and generously drizzle with half of the oil. Bake for 45 minutes until tender.
In a bowl, mix together paprika, coriander, garlic, and the remaining oil. Rub the spice mixture onto the lamb placed on a plate. Cover and refrigerate for 30 minutes to enhance the flavors.
In a large heatproof bowl, pour boiling water over the sugar snap peas. Let them sit for 2 minutes until they turn bright green and are tender-crisp. Then, rinse the peas under cold running water and drain well.
Hold the vibrant orange over a bowl to capture every droplet of its sweet nectar. Skillfully wield a sharp knife to delicately extract the juicy segments.
In a large bowl, mix watercress, sugar snap peas, orange, and onion. Drizzle with the reserved orange juice and vinegar. Gently toss until everything is well combined.
Preheat a frying pan over medium-high heat. Cook the lamb for 5 minutes on each side for a perfect medium or to your preference. Let it rest on a plate for 5 minutes, then thinly slice against the grain. Arrange the lamb on plates and serve with salad and potatoes.

We use cookies

Similar Recipes

Spiced lamb steaks with roasted vegetables, lentils and lime

Spiced lamb with cucumber salad and yoghurt

Spiced lamb with carrot salad and minted hummus

Spiced lamb with chickpea, orange and herb salad

Dukkah lamb with pumpkin fritters