6 servings
Prep: 30 mins,
Cooking: 2 hrs 29 mins
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.
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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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