After lightly charring the vegetables, they get a fresh kick from the herby lemon dressing then topped with creamy mozzarella.
This Week
2 Dec - 8 Dec
Charred Broccolini, Leek and Peas with Mozzarella and Za’atar Lamb
- 30 minutes
- 4
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Meal Prep Guide
Make the spice mix for the lamb. (Store in an airtight jar in the pantry)
Ingredients:
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sesame seeds
- 1 tsp of sumac (optional)
Method:
- Add all the ingredients to a jar.
Partially make the herby dressing. (store in an airtight jar in the fridge)
Ingredients:
- ¼ cup olive oil
- 1 lemon (juice and zest)
- 1 Tbsp apple cider vinegar
- 1 tsp brown or coconut sugar
- Pinch of salt and pepper
Method:
- Add all the ingredients to a jar, shake well. * You will need to add the herbs before serving.
Ingredients
Herby dressing
- ¼ cup olive oil
- 1 lemon (juice and zest)
- 1 Tbsp apple cider vinegar
- ¼ cup mint
- ¼ cup parsley
- 1 tsp brown or coconut sugar
- Pinch of salt and pepper
Zataar lamb
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sesame seeds
- 1 tsp of sumac (optional)
- 600g lamb loin / backstrap
- Olive oil
- Salt and pepper
Greens
- 500g broccolini (2 bags)
- 2 Leeks (cut into 1cm rounds)
- 1 ½ cups peas
- Olive oil
- Salt and pepper
- 1x 200g fresh mozzarella ball
Method
- Start by removing the lamb from the fridge to bring it to room temperature.
- In a small bowl, add all of the dressing ingredients, mix well and set aside.
- Prepare spice mix for the lamb. Add the cumin, oregano, sesame seeds, sumac (if using), salt and pepper to a shallow bowl or plate, and mix to combine all the spices. Add the lamb loin to the spices, use your hands to roll and press them into the lamb, until it is completely covered.
- Add 1 Tbsp of olive oil to a heavy-based pan, griddle pan or BBQ over medium-high. Once hot, add the lamb and cook for 3-4 minutes on each side for medium-rare. Once cooked, place onto a plate and cover with foil and rest for 5-10 minutes.
- While the lamb is resting, prepare the greens. Add ⅓ cup of water to a large fry pan, over medium heat. Once the water is hot, add the broccolini, cover with a lid and allow it to steam for about 3 minutes.
- Remove the lid a drizzle over 1-2 Tbsp of olive oil, cook for 2 minutes on one side, then flip and cook for another 3-4 minutes, giving them a toss every so often – the broccolini is done when it’s beginning to char and the stems are soft but still have a bite to them. Season with salt and pepper then set aside.
- Wipe the pan clean, then add 2 Tbsp of olive oil over medium heat. Place the sliced leeks in the pan and fry for 5 minutes. Flip them gently and fry for an additional 3 minutes. Add ⅓ cup of water to the pan and cover with a lid, allow them to simmer for 5 minutes, or until the liquid has evaporated and the leeks are nice and golden.
- While the leeks are simmering, cook the peas. Place the frozen peas into a large saucepan of boiling water over medium heat. Cook for 5 minutes, then drain, removing all excess liquid.
- Plate up on individual plates or on a large plater, start by arranging the broccolini then nestle in the leeks and peas. Drizzle over the herby dressing and tear over the mozzarella. Slice the lamb and serve on the side.
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