Roast lamb with oregano, pink grapefruit & chilli salsa

April 2021

INGREDIENTS

6 parsnips, quartered lengthways through the root
1/3 cup (80ml) extra virgin olive oil
2 tsp each sweet paprika, ground cinnamon and ground cumin
4 thyme sprigs, leaves picked
2 pink grapefruit, segmented over a bowl, juice reserved
2 x 450g lamb rumps, ed (ask your butcher to do this)
1/2 bunch oregano, leaves picked
2 small red chillies, finely chopped
100g goat’s feta, crumbled 

  1. Preheat oven to 180°C. Place parsnips on a baking tray, drizzle with 1 tbs oil and season. Roast on bo om shelf, turning once, for 40 minutes or un l golden.

  2. Meanwhile, combine spices, thyme, 2 tbs oil and 1/4 cup (60ml) reserved grapefruit juice in a bowl. Heat a frypan over high heat. Cook the lamb, turning, for 6‐8 minutes un l seared. Transfer to a roasting pan, brush with marinade, then roast on middle shelf, basting occasionally, for 25 minutes for medium or un l cooked to your liking. Rest lamb, loosely covered with foil, for 10 minutes.

  3. Combine grapefruit segments, 1 tbs grapefruit juice, oregano, chilli and feta in a bowl. Season. Thickly slice lamb and arrange on a plater with parsnip. Serve drizzled with grapefruit salsa.