Supper perfection to make you beam from the inside out! Deboned lamb leg, roasted with tandoori rub and laid over a bright salad of roast beetroot and onion, charred baby marrow, and fresh baby spinach – all dripped with a classic Dijon dressing.
Sunshine Lamb Leg Salad
Sunshine Lamb Leg Salad
with roast beetroot, caramelised baby onions & Dijon dressing
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Baby Onions
- Baby Spinach
- Beetroot
- Deboned Lamb Leg
- Dijon Dressing
- Fresh Thyme
- NOMU Tandoori Rub
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
ROAST THE BEETS
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
CARAMELISED BABY ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a separate roasting tray, coat in oil, and season. Spread out evenly and turn cut-side down. Cover with tinfoil and roast in the hot oven for 20-25 minutes until soft. Then, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 5-10 minutes until caramelised.
TOAST THE SEEDS & CHAR THE MARROW
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until charred and cooked through. Transfer to a salad bowl on completion, season, and set aside.
LUSCIOUS LAMB LEG
Return the pan to a medium-high heat with a small drizzle of oil. Pat the lamb dry with some paper towel. Coat in oil, the Tandoori Rub to taste, and some seasoning. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned all over but not cooked through. On completion, place on a roasting tray and finish off in the oven for 10-12 minutes or until cooked through to your preference. Remove from the oven and allow to rest for 5 minutes before slicing.
GET YOUR VEGGIE SALAD TOGETHER
Place the Dijon dressing in a small bowl and whisk in 1 tsp of olive oil. When the veg are roasted, add to the bowl of charred baby marrow along with the rinsed baby spinach. Drizzle over the Dijon dressing to taste and toss to coat.
BASK IN THE DELICIOUSNESS!
Dish up a mound of fresh-flavoured salad and top with the juicy lamb slices. Garnish with toasted pumpkin seeds and fresh thyme leaves. Sit back, relax, and tuck in!
Beetroot - 150g
Baby Onions - 2
Pumpkin Seeds - 5g
Baby Marrow - 100g
Deboned Lamb Leg - 160g
NOMU Tandoori Rub - 7,5ml
Dijon Dressing - 17,5ml
Baby Spinach - 40g
Fresh Thyme - 2g
ROAST THE BEETS
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
CARAMELISED BABY ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a separate roasting tray, coat in oil, and season. Spread out evenly and turn cut-side down. Cover with tinfoil and roast in the hot oven for 20-25 minutes until soft. Then, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 5-10 minutes until caramelised.
TOAST THE SEEDS & CHAR THE MARROW
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 6-8 minutes until charred and cooked through. Transfer to a salad bowl on completion, season, and set aside.
LUSCIOUS LAMB LEG
Return the pan to a medium-high heat with a small drizzle of oil. Pat the lamb dry with some paper towel. Coat in oil, the Tandoori Rub to taste, and some seasoning. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned all over but not cooked through. On completion, place on a roasting tray and finish off in the oven for 10-12 minutes or until cooked through to your preference. Remove from the oven and allow to rest for 5 minutes before slicing.
GET YOUR VEGGIE SALAD TOGETHER
Place the Dijon dressing in a small bowl and whisk in 2 tsp of olive oil. When the veg are roasted, add to the bowl of charred baby marrow along with the rinsed baby spinach. Drizzle over the Dijon dressing to taste and toss to coat.
BASK IN THE DELICIOUSNESS!
Dish up a mound of fresh-flavoured salad and top with the juicy lamb slices. Garnish with toasted pumpkin seeds and fresh thyme leaves. Sit back, relax, and tuck in!
Beetroot - 300g
Baby Onions - 4
Pumpkin Seeds - 10g
Baby Marrow - 200g
Deboned Lamb Leg - 320g
NOMU Tandoori Rub - 15ml
Dijon Dressing - 35ml
Baby Spinach - 80g
Fresh Thyme - 4g
ROAST THE BEETS
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
CARAMELISED BABY ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a separate roasting tray, coat in oil, and season. Spread out evenly and turn cut-side down. Cover with tinfoil and roast in the hot oven for 20-25 minutes until soft. Then, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 5-10 minutes until caramelised.
TOAST THE SEEDS & CHAR THE MARROW
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 6-8 minutes until charred and cooked through. Transfer to a salad bowl on completion, season, and set aside.
LUSCIOUS LAMB LEG
Return the pan to a medium-high heat with a small drizzle of oil. Pat the lamb dry with some paper towel. Coat in oil, the Tandoori Rub to taste, and some seasoning. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned all over but not cooked through. On completion, place on a roasting tray and finish off in the oven for 10-12 minutes or until cooked through to your preference. Remove from the oven and allow to rest for 5 minutes before slicing.
GET YOUR VEGGIE SALAD TOGETHER
Place the Dijon dressing in a small bowl and whisk in 2 tsp of olive oil. When the veg are roasted, add to the bowl of charred baby marrow along with the rinsed baby spinach. Drizzle over the Dijon dressing to taste and toss to coat.
BASK IN THE DELICIOUSNESS!
Dish up a mound of fresh-flavoured salad and top with the juicy lamb slices. Garnish with toasted pumpkin seeds and fresh thyme leaves. Sit back, relax, and tuck in!
Beetroot - 300g
Baby Onions - 4
Pumpkin Seeds - 10g
Baby Marrow - 200g
Deboned Lamb Leg - 320g
NOMU Tandoori Rub - 15ml
Dijon Dressing - 35ml
Baby Spinach - 80g
Fresh Thyme - 4g
ROAST THE BEETS
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy.
CARAMELISED BABY ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a separate roasting tray, coat in oil, and season. Spread out evenly and turn cut-side down. Cover with tinfoil and roast in the hot oven for 25-30 minutes until soft. Then, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 5-10 minutes until caramelised.
TOAST THE SEEDS & CHAR THE MARROW
Place a large, nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 8-10 minutes until charred and cooked through. Transfer to a salad bowl on completion, season, and set aside.
LUSCIOUS LAMB LEG
Return the pan to a medium-high heat with a small drizzle of oil. Pat the lamb dry with some paper towel. Coat in oil, the Tandoori Rub to taste, and some seasoning. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned all over but not cooked through. On completion, place on a roasting tray and finish off in the oven for 10-12 minutes or until cooked through to your preference. Remove from the oven and allow to rest for 5 minutes before slicing.
GET YOUR VEGGIE SALAD TOGETHER
Place the Dijon dressing in a small bowl and whisk in 1 tbsp of olive oil. When the veg are roasted, add to the bowl of charred baby marrow along with the rinsed baby spinach. Drizzle over the Dijon dressing to taste and toss to coat.
BASK IN THE DELICIOUSNESS!
Dish up a mound of fresh-flavoured salad and top with the juicy lamb slices. Garnish with toasted pumpkin seeds and fresh thyme leaves. Sit back, relax, and tuck in!
Beetroot - 600g
Baby Onions - 8
Pumpkin Seeds - 20g
Baby Marrow - 400g
Deboned Lamb Leg - 640g
NOMU Tandoori Rub - 30ml
Dijon Dressing - 70ml
Baby Spinach - 160g
Fresh Thyme - 8g
Woolies Products in this dish
