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Spice rubbed Lamb topside roast with asparagus salad

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2 x 500g Lamb topside roasts
2 tsp Ground sumac
6 Garlic cloves
1/3 cup Olive oil
2 Bunches asparagus, trimmed and blanched
1 Bulb fennel thinly sliced


1 Pre-heat oven to 200°C. Combine 2 tbsp of oil with the sumac. Place the Lamb in a roasting dish with the garlic. Brush the oil mixture over the Lamb and garlic and roast for 30 min for medium or until cooked to your liking and the garlic is soft.
2 Carefully remove the garlic from the dish and squeeze into a bowl, mash with a fork, add the remaining oil and whisk to combine.
3 Arrange the asparagus and fennel on a serving platter, spoon over dressing and serve with the Lamb.