Mix it up this bank holiday weekend with this alternative roast lamb recipe. This lightly spiced, colourful lamb dish is a great twist on a salad; combining the earthy flavours of lamb and cumin with the sweetness and freshness of mint and pomegranate for a truly inspired salad. Perfect for lunch or dinner.
Ingredients (Serves 2)
For the spice mix:
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp Turmeric
- 1 tsp dried chilli flakes
- 1/2 tsp ground cinnamon
For the lamb:
- 2 lamb’s leg, steaks
- 2 garlic cloves, chopped
For the salad:
- 1 Butternut squash, halved
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- Salt and pepper
- 1 bunch Mint, finely chopped
- 1 tbsp Pomegranate molasses
- 1 lemon, juice only
- 1 fresh pomegranate (or one small packet of fresh picked pomegranate seeds, found in most supermarkets)
- 100g pine nuts
- 3 large handfuls Rocket
- 1 bunch spring onions, sliced
To make the spice mix, stir all the spices together and store in an airtight container, this should make enough for two recipes.
Take two tablespoons of the spice mixture and rub it into the lamb, followed by the chopped garlic (this can be done a couple of hours in advance of cooking to intensify the flavour).
Preheat the oven to 180C/gas 4. Cut the squash in half, drizzle with a little olive oil, and then season with salt and pepper. Place on a baking tray and roast until tender this takes about 25-35 minutes.
For the dressing, mix the mint with 3 tablespoons of olive oil, the pomegranate seeds and/or molasses and lemon juice. Adjust the seasoning to taste and set aside.
Heat a frying pan till very hot and sear the lamb on each side. You can either continue cooking on the stove (5 minutes each side) or transfer to the oven for a few minutes, until the meat until cooked but still pink.
When the butternut squash is cooked, finish the salad by adding the pine nuts, rocket, sliced spring onions and dress with the pre-made dressing. Serve with the lamb sliced over the top of the salad.