Cooking a delicious roast lamb dish doesn't have to be difficult. Become inspired with this one.
Preheat the oven to 220ºC. Rub sumac and garlic cloves over the lamb, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper.
Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.
Remove lamb, cover loosely, rest lamb for 10 minutes before serving.
To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Make up the instant couscous according to directions on packet. Combine couscous with chickpeas, cucumber, capsicum and coriander leaves and pour over dressing.
Serve lamb sliced on top of a spoonful of salad with a squeeze of lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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A recipe from Dinner 3 Ways by beefandlamb.com.au
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