Bursting with flavour inspired by the spices of the Mediterranean, and the fresh peppers of South America, this lamb recipe paired with a bright salsa criolla is sure to impress your family and friends this spring, and look great on the table! The best part? Juicy and tender lamb in under 30 minutes – perfect for those warmer spring days.
| Servings | 4 |
| Preparation time | 120 mins |
| Cooking time | 30 mins |
EQUIPMENT
- Grill plate or grill pan
INGREDIENTS
- Salsa Criolla:
- 1 red onion, finely chopped
- 2 spring onions, white and light green parts only, finely chopped
- 3 cloves garlic, minced
- 1 each red and green capsicums, deseeded and finely chopped
- 2 small tomatoes, deseeded
- 1 cup olive oil
- ½ white wine vinegar
- 1 tbsp salt, freshly cracked black pepper
- 1 tsp ground cumin
- Lamb:
- 2 x Peter Bouchier Trim Lamb Roasts, pat dry with paper towel
- 1 tbsp each: cumin, smoked paprika, ground coriander
- 1 tsp ground green cardamom
- 1 tbsp salt
- Freshly cracked black pepper
- 2 tbsp olive oil
- To serve:
- Garlic naan bread
- Finely chopped parsley, Fresh mint leaves, Tzatziki
METHOD
- To make the salsa, start by brushing two capsicums all over with olive oil. Char them over an open flame (i.e. a gas stove) until completely blackened. Place in a bowl and cover with cling film for 30 mins, before peeling away skin with hands. Remove seeds and chop the capsicum into small squares.
- Combine all other veggies into a bowl. In a separate bowl or jug, whisk to combine olive oil, vinegar, salt and pepper and ground cumin. Pour over the veggies and set aside for at least 2 hours before serving.
- For the lamb: Preheat oven to 220c (200c if fan forced). In a bowl, combine all dry spices and olive oil. Stir until it becomes a thick dry paste. Rub spice mix and coat trim lamb roasts generously. Place on a wire rack over an oven tray.
- Place lamb in the oven and immediately reduce oven heat to 180c (160c if fan forced). Cook for 20-25 minutes. Remove from oven, allow to rest for 10 minutes before slicing up and serving on warmed naan bread topped with yoghurt, your premade salsa criolla, and fresh herbs. Enjoy!
