Christmas Lamb

Ingredients

Lamb:

• 1.1 kg boneless lamb leg
• 2 garlic cloves, minced
• 4 tsp olive oil
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 1 tsp Dijon mustard
• 2 tsp salt
• 1 tsp pepper

Salad:

• 3 cups of rocket
• 200 g canned beetroot, drained
• 1 cup fresh cherries, pitted
• ¼ cup feta cheese, crumbled
• 2 tbs pistachios
• 2 tbs balsamic vinegar
• 2 tbs olive oil

Method

Prepare the lamb:
Bring the lamb to room temperature for 1 hour. Preheat the oven to 180c.

In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt and pepper.
Rub the marinade evenly over the lamb, leaving the netting on.

Place the lamb on a baking tray and roast for 1 hour or until the internal temperature reaches 65c for medium rare.

Remove from the oven, cover with foil, and let it rest for 15 minutes before slicing.

Prepare the salad:
Drain the beetroot, then pat dry with paper towels. Season with a pinch of salt and pepper.

In a small bowl, whisk together balsamic vinegar, olive oil, and a pinch of salt and pepper for the dressing.

Assemble the salad:
In a large bowl, combine rocket, cherries, feta, pistachios, and beetroot. Toss with the dressing just before serving.

Slice the lamb and serve alongside the salad.

Nutrition