Marinated lamb roasted chickpea and carrot salad

Lamb and Mutton SA
6 servings Prep: 30 mins, Cooking: 2 hrs 29 mins
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A salad of marinated leg of lamb with roasted chickpeas and carrots, flavoured with spices and orange zest, served warm on a bed of grilled red cabbage, garnished with a seed crumble and white balsamic dressing. Brought to you by Lamb and Mutton SA.

By Independent Contributor August 19 2022
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Ingredients (38)

For the lamb and marinade
1/2 cup apple cider vinegar
2 tbsp lemon juice
1/4 cup brown sugar
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sumac — za'atar or lemon pepper
1 tsp lemon zest
1 tsp dried thyme — or 1 tbsp fresh thyme
2 garlic cloves — crushed
2 tsp salt
1 tsp black pepper
1/3 cup olive oil
1.5 kg leg of lamb
For the salad
500 g baby carrots — scrubbed or very thinly peeled, or carrots peeled and diagonally sliced 1cm thick
2 tbsp olive oil
1 tsp ground coriander
1 tsp salt
1/4 tsp black pepper
2 tins chickpeas — drained and rinsed
1/2 orange juice
2 tsp orange zest
2 garlic cloves — crushed
1/4 tsp dried red chilli flakes
1 tsp ground cumin
1 baby red cabbage
1 1/2 cup rocket
For the seed crumble
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup flaked almonds
4 tbsp treacle sugar
1 tbsp butter
For the dressing
1/2 cup olive oil
1/4 cup white balsamic vinegar
2 tbsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
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Method:

Preheat the oven to 200°C. 

Prepare the marinade by combining the vinegar, lemon juice, sugar, cumin, coriander, lemon pepper, lemon zest, thyme, garlic, salt and pepper and olive oil. 

Place the leg of lamb in a large deep baking tray and pour the marinade over the lamb.  Turn the leg around and rub the marinade into the lamb so that the entire leg of lamb is covered with the marinade. Leave it to sit for 30 minutes or longer if preferred.

Cover the lamb with aluminum foil and cook for 1 ½ hours.  Remove the foil and cook a further 50 minutes until the lamb is a rich brown colour, tender and falling off the bone. 

While the lamb is cooking prepare the salad, seed crumble and dressing.

Prepare the salad

Prepare the carrots and place in a frying pan. Drizzle with oil and sprinkle the coriander, salt and pepper. Sauté over medium heat and toss to coat the carrots evenly. Sauté until tender and lightly browned and slightly caramelised.

Place the chickpeas, orange juice, orange zest, garlic, cumin and red pepper flakes in a medium saucepan over medium heat. Cook stirring occasionally until the juice is reduced by half about 5 minutes. Remove from the heat and set aside. 

Slice the red cabbage into thick slices about 1 cm thick, vertically across the cabbage. Heat a grill pan and lightly oil the pan.  Season the cabbage with salt and pepper and place the slices on the hot grill pan and grill until slightly charred. Remove from the pan and place on a plate on the side.

 Place the grilled cabbage in a large salad bowl or divide into 6 individual bowls. Place the washed rocket on top of the grilled cabbage. Top with the chickpeas and some of the remaining juice and the sautéed carrots.

Shred the lamb and add to the salad. Drizzle with the white balsamic vinaigrette and sprinkle the seed crumble on top.

Garnish with micro herbs.

Prepare the seed crumble (this can be prepared ahead of time)

Preheat the oven to 180°.  Line a baking sheet with baking paper or foil.

Combine sunflower seeds, sesame seeds, pepitas, slivered almonds, sugar and butter in a small saucepan and place over medium heat until sugar and butter have melted. Pour onto the baking sheet and bake for 10-12 minutes until golden brown. Stir a few times during the cooking period.  Remove from the oven and leave to cool completely.

Prepare the dressing

Whisk together the olive oil, vinegar, honey, Dijon mustard, salt and freshly ground pepper until well blended and emulsified.

Place in a jug or bottle and pour over the salad as desired.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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