Lemon Rubbed Lamb and Orzo Salad

12:34 am on 31 March 2009

Recipes from her new book Beets, Leaves and Limes: Great Salads and Sides - an irresistible collection of delicious recipes for salads, sides, salsas, dips and more. Published by Southern Publishers Group

Serves 4

Ingredients

3 garlic cloves, crushed
finely grated zest of 2 lemons and freshly squeezed juice of 1
3 tablespoons olive oil
300-g piece of lean lamb fillet
1 large red pepper
1 large yellow pepper
250 g orzo pasta
20 cherry tomatoes
400-g tin or jar artichoke hearts, drained and quartered
a small red onion, thinly sliced
4 tablespoons fresh or bottled pesto
4 tablespoons pine nuts, toasted
leaves from a small bunch of basil
sea salt and freshly ground black pepper

This colourful salad can be made well ahead of time; just cook and add the lamb before serving. It’s full of the flavours of summer.

Preheat the oven to 220°C (425°F) Gas 7.

Method

In a small bowl, combine the garlic and lemon zest with 1 tablespoon of the oil and season with salt and pepper. Rub this over the lamb and set aside until needed.

Preheat the grill to hot. Put the lamb under the grill and cook for 2 minutes each side, then transfer to a roasting tray and cook in the preheated oven for 5 minutes for medium rare or up to 10 minutes for more well done. Remove from the oven, wrap in foil and leave to rest for 10 minutes.

Cut the peppers into thick strips, discarding the stems and seeds. Cook under the hot grill until tender. Set aside.

Cook the orzo according to the packet instructions. Drain and toss with the remaining 2 tablespoons oil, lemon juice, peppers, cherry tomatoes, artichokes, onion and pesto.

Place the salad on a serving platter. Slice the lamb and arrange it on top. Scatter with the pine nuts and basil leaves to serve.

Wine match:

Pinot Noir
Mount Riley 2008

Merlot
Montana Reserve Hawkes Bay 2006

Syrah
Mills Reef Elspeth 2006

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