Sunshine Lamb Leg Salad

Name: Sunshine Lamb Leg Salad
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Marrow; Baby Onions; Baby Spinach; Beetroot; Deboned Lamb Leg; Dijon Dressing; Fresh Thyme; NOMU Tandoori Rub; Pumpkin Seeds

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

with roast beetroot, caramelised baby onions & Dijon dressing

4.7

41 reviews

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Sunshine Lamb Leg Salad?

The preparation time for Sunshine Lamb Leg Salad with roast beetroot, caramelised baby onions & Dijon dressing is between 20 and 30 minutes.

What is the total time required to make Sunshine Lamb Leg Salad with roast beetroot, caramelised baby onions & Dijon dressing?

The total time required to make Sunshine Lamb Leg Salad with roast beetroot, caramelised baby onions & Dijon dressing is between 40 and 60 minutes.

How many servings does Sunshine Lamb Leg Salad provide?

4 servings

What are the main ingredients in Sunshine Lamb Leg Salad?

Baby Marrow, Baby Onions, Baby Spinach, Beetroot, Deboned Lamb Leg, Dijon Dressing, Fresh Thyme, NOMU Tandoori Rub, Pumpkin Seeds

What is the nutritional information of Sunshine Lamb Leg Salad?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sunshine Lamb Leg Salad?

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!