Spiced lamb with watercress & orange salad

Recipes / Salads

There is nothing like a baked potato. Made better when served with grilled lamb and an exotic salad of watercress and orange.

Recipe «Spiced lamb with watercress & orange salad» presented in category Recipes / Salads, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 12 chat potatoes, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground coriander, 1 garlic clove, crushed , 2 lamb eye of loin, 150g sugar snap peas, topped, 2 oranges, peeled, white pith removed , 1 bunch watercress, sprigs picked, washed, dried, 1 small red onion, halved, thinly sliced, 1 tbsp red wine vinegar.

Ingredients:

  • 12 chat potatoes 
  • 1 tbsp olive oil 
  • 1 tsp smoked paprika 
  • 1 tsp ground coriander 
  • 1 garlic clove, crushed 
  • 2 lamb eye of loin 
  • 150g sugar snap peas, topped 
  • 2 oranges, peeled, white pith removed 
  • 1 bunch watercress, sprigs picked, washed, dried 
  • 1 small red onion, halved, thinly sliced 
  • 1 tbsp red wine vinegar 

Instructions

  1. Preheat oven to 200°C. Place the potatoes in a baking dish and drizzle with half the oil. Bake in preheated oven for 45 minutes or until tender.
  2. Meanwhile: combine the paprika, coriander, garlic and remaining oil in a bowl. Place lamb on a plate and rub with spice mixture. Cover and place in fridge for 30 minutes to develop the flavours.
  3. Place the sugar snap peas in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  4. Hold orange over a bowl to catch any juice. Use a knife to remove segments.
  5. Combine the watercress, sugar snap peas, orange and onion in a large bowl. Drizzle with reserved orange juice and vinegar. Gently toss until well combined.
  6. Heat a frying pan over medium-high heat. Add lamb and cook for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice across the grain. Divide lamb among plates and serve with salad and potatoes