Classic Lamb Rissoles & Roast Veggie Toss

• Place potato and carrot on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, in a medium bowl, combine lamb mince, Nan’s special seasoning, garlic, fine breadcrumbs (see ingredients), the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then add the honey, turning rissoles to coat. • Transfer to a plate and cover to keep warm.

TIP: For best results, drain the oil from the pan before adding the honey.

• Meanwhile, combine Greek-style yoghurt and a pinch of chilli flakes (if using) in a small bowl. Season to taste. • When the veggies are done, add baby spinach leaves and a drizzle of the vinegar to the veggie tray. Toss to combine. Season to taste.