Light, fresh and tender – this lamb and yoghurt dish is an ideal companion for your next lunch or dinner, sure to become your new favourite!
Function: Circo Roasting®
Lamb Rump with Spiced Yoghurt Sauce & Grilled Cos Lettuce
Ingredients
¾ cup plain Greek yoghurt
1 small lemon, juiced and zested
1 tbsp extra virgin olive oil, plus 2 tsp extra for drizzling
4 tbsp fresh mint, finely chopped
1 tbsp Gewürzhaus Greek Grilling Spice
Salt & pepper to taste
2 x 300g lamb rump roasts
For the Cos Lettuce
2 Baby cos lettuces
2 tbsp pomegranate seeds
2 tsp extra virgin olive oil
Method
Set oven to CircoRoast at 200°C.
In a medium sized bowl, mix together Greek yoghurt, lemon zest and juice, extra virgin olive oil, mint, Gewürzhaus Greek Grilling Spice and salt & pepper and stir well. Set aside 2/3’s of this marinade in a small bowl to serve with the lamb.
Trim any silver skin from the lamb rumps and add them to the remaining yoghurt mixture and coat well. Leave to marinade for at least 15 minutes or up to an hour.
Line a universal tray with baking paper and place the lamb rumps on the tray and into the oven on Level 3.
Cook the lamb for 20 minutes, then remove from the oven and rest for 10 minutes, covered with foil.
While the lamb is resting, turn the oven temperature down to 160°C.
Cut each cos in half lengthways leaving the stems intact and brush cut sides with the extra virgin olive oil. Place on a universal tray, cut side up on Level 4 and cook for 4 minutes.
Slice each lamb rump into 4 thick slices. Divide between 4 plates and add a cos lettuce half to each plate. Dress with a little of the extra yoghurt sauce and a drizzle of extra virgin olive oil over the lamb and cos. Top the lettuce with a sprinkle of pomegranate seeds and extra mint leaves.
Authors Bio
Paula is an experienced chef, having trained at the renowned William Angliss College and also a qualified Food Technology teacher. Paula has owned and managed a number of food inspired businesses over her career. She is also a prize-winning scone baker!