With the change of season to colder climes, it’s the perfect time to spice up your evenings with dinners to warm the soul.
Australian Lamb has created a tasty middle-eastern recipe to bring to life the magic of Arabian nights.
Serves: 4
Preparation: 20 minutes
Cooking: 15 minutes
INGREDIENTS:
2 lamb eye of loin/backstraps
Grated rind one orange
1/4 cup olive oil
2 tbsp chopped thyme or lemon thyme
2 tbsp za’atar
Salad:
3 oranges
12 dates, halved and stoned
4 handfuls rocket or other baby salad leaves
12 green olives
1 small red onion, thinly sliced
1 tbsp chopped fresh thyme leaves
1 green chilli, deseeded and sliced
1/4 cup olive oil
2 tbsp white wine or cider vinegar
METHOD:
1. Place the lamb in a resealable plastic bag orange rind, olive oil, thyme and za’atar. Refrigerate for 2-3 hours or leave overnight.
2. Preheat a non-stick pan to moderately hot. Cook one side of lamb until the first sign of moisture appears, then turn once and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
3. Remove lamb from the heat, loosely cover and allow to rest for 3 minutes. While the lamb rests prepare the salad. Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.
4. To make salad cut away the thick skin and pith from the oranges and segment or dice the flesh. Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar. Season well with salt and pepper.
