Warm Lamb Salad with Blood Orange Rose Petal Marmalade

“Warm Lamb Salad with Blood Orange Rose Petal Marmalade” Recipe

A fresh warm lamb salad recipe with delightful flavors!


Recipe Ingredients:

4 lamb rumps, each weighing 160g, trimmed
6 tsp olive oil
300g of new potatoes
3 tbsp Akaka Falls Farm’s Blood Orange Rose Petal Marmalade
1 red onion, peeled and sliced
6 garlic cloves, peeled and sliced
2 tsp oregano leaves, or thyme leaves
16 cherries, pitted and halved
freshly ground black pepper
2 tbsp of balsamic vinegar, or red wine vinegar
2 handfuls of salad leaves

Recipe Instructions:

Preheat oven to 180°C/gas mark 4.

Place a roasting dish on the middle shelf
of the oven.

Score the lamb fat. Place a frying pan over medium heat, add 1 tsp oil, then
place the lamb in, fat-side down. Cook over a moderate heat for 5 minutes to
render some of the fat from the rumps and give a lovely color.

Turn the rumps over and transfer to the roasting dish, then put in the oven.
Roast for 13–15 minutes for medium-cooked.

Turn the oven off and leave the door open while you rest the meat and finish
the dish.

Boil the potatoes in salted water until cooked, then drain and cut in half if
small, or slice 1cm thick.

Caramelize the onion and garlic over medium heat in the remaining oil, stirring

Add the potatoes, herbs and cherries and continue to cook so that it’s all
warmed through, then add the  Blood Orange Rose Petal Marmalade and let it simmer.

Season, mix in the vinegar, then take off the heat.

To serve, divide the potato salad among four warm plates and scatter with the
salad leaves.

Slice the lamb against the grain and lay on top
2 handfuls of salad leaves.


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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