Lamb with watermelon salad recipe

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  • Serves 4
  • 2 hrs 10 mins to prepare and 20 mins to cook, 5 mins to cool
  • 1035 calories / serving
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TWC 22 Recipe 2 Lamb hero

Pound the cumin, rosemary, peppercorns and chilli in a mortar with a pestle, until coarsely ground. Add the lemon and orange zest, then stir in the oil. Place the lamb in a shallow dish, pour over the marinade, then turn to coat well. Cover and refrigerate for 2 hours.

Preheat the oven to Gas Mark 6, 200°C, fan180°C. Heat a heavy-based frying pan over a medium-high heat. In two batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast for 7 minutes for medium-rare, or until cooked to your liking. Set aside for 5 minutes to rest.

Meanwhile, for the watermelon salad, whisk together the oil and lemon juice, then toss in a large bowl with the remaining ingredients. Stir the mint into the yogurt and season well. Slice the lamb and serve with the watermelon salad and minted yogurt on the side. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2tsp cumin seeds
  • 2 heaped tbsp fresh rosemary
  • 1tsp whole black peppercorns
  • ½tsp dried chilli flakes
  • grated zest of 1 lemon
  • grated zest of 1 orange
  • 100ml (3½oz) extra virgin olive oil
  • 4 x 200g (7oz) lamb loins, trimmed
  • 4tbsp mint leaves, chopped
  • 100g (3½oz) thick Greek yogurt
  • For the watermelon salad

  • 20ml (7fl oz) olive oil
  • 20ml (7fl oz) lemon juice
  • 300g (10oz) watermelon flesh, roughly chopped
  • 125g (4oz) feta cheese, crumbled
  • 25g (1oz) mint leaves, sliced if large
  • 75g (3oz) pitted kalamata olives, sliced
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  • Energy 4276kj 1035kcal 52%
  • Fat 94g 134%
  • Saturates 35g 175%
  • Sugars 7g 8%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 7.8g Protein 41.2g Fibre 0.8g

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