Mini lamb roasts and broccoli with orange dressing

Appetizing Mini lamb roasts and broccoli with orange dressing Recipe

Bet you didn’t know you could use orange juice to create a succulent roast lamb meal.
Mini lamb roasts and broccoli with orange dressing
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.


  • 2 lean boneless lamb mini roasts (about 400g each)

  • 1 tablespoon olive oil

  • 2 teaspoons ground cumin

  • 3 small heads broccoli (about 350g each), cut into florets

  • 1/2 cup (125ml) orange juice (from about 2 oranges)

  • 1/3 cup mint leaves

  • 1/3 cup toasted pepitas*


  • Step 1

    Preheat the oven to 200C.

  • Step 2

    Place the mini lamb roasts on a rack over a roasting tray and rub each with 1 teaspoon of olive oil and 1 teaspoon of ground cumin. Roast in the oven for 15 minutes, then increase heat to 220°C and roast for a further 10 minutes until medium-rare. Rest the lamb for 5 minutes, then slice.

  • Step 3

    Meanwhile, steam the broccoli, covered, over a saucepan of boiling water for about 4 minutes or until cooked but still bright green.

  • Step 4

    Combine the orange juice with the remaining 1/2 tablespoon olive oil. Toss the broccoli in a bowl with the mint and half the orange dressing. Sprinkle over the pepitas. Pour remaining dressing over the lamb and serve with broccoli.

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