Australian Table
Ingredients
Method
1.In a shallow bowl, combine lemon rind, half of lemon juice and oregano. Add lamb and turn to coat. Place in fridge for 1 hour to marinate.
2.Meanwhile, in a large saucepan of boiling water, cook potatoes until tender. Drain and cool. When cool enough to handle, peel and cut into thick slices. Place in a bowl with garlic, oil and remaining lemon juice. Season to taste and toss to coat.
3.Preheat a chargrill on high. Cook lamb for 3 minutes each side. Remove from heat and rest for 10 minutes before slicing.
4.Add spinach to potato and toss to combine. Pile mix onto each plate and top with lamb.
5.Remove seeds from pomegranate and scatter over lamb to serve.
To remove pomegranate seeds, score skin down one side with a sharp knife and break fruit open. Lightly tap the skin side with a rolling pin to loosen seeds.
Note
