Spring Lamb with Pea & Goat Cheese Salad
An appeal to your sentimentality tonight with a good old roast lamb. If nostalgia makes us view certain aspects of our youth through rose-tinted glasses, consider this recipe adjusted for inflation. Not an overdone veggie in sight here, just crisp greens and crunchy sweet potato. We’ve ditched the gravy for goats cheese too. Delicious! Why not invite your Mum around and treat her to a Sunday Roast for a change?
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1 portion
lamb rump
400 g
sweet potato
100 g
sugar snap peas
½ bunch
mint
½ block
dill goat cheese
(ContainsMilk)Not included in your delivery
1 tbs
olive oil
Preheat the oven to 200°C/180°C fan forced. Bring a kettle full of water to the boil. To prepare the ingredients, cut the sweet potato into 5 mm thick discs (unpeeled). Trim and destring the sugar snap peas. Pick the mint leaves and crumble the dill goat cheese.
Heat a lightly greased medium frying pan over a medium-high heat. Season the lamb rump portion with salt and pepper. Add the lamb to the pan fat-side down and cook all sides for a total of 5 minutes or until browned. Transfer to one side of a lined oven tray fat side up.
Add the sweet potato discs to the other side of the tray and toss in half of the olive oil. Season with salt and pepper. Place the tray in the oven for 25 minutes or until the lamb is cooked and the sweet potato is tender. Set the lamb aside on a plate and cover with foil to rest for at least 5 minutes. Then slice.
Meanwhile, place the sugar snap peas in a heatproof bowl. Pour over the boiling water from the kettle and stand for 2 minutes or until just tender. Drain and refresh under cold water.
In a large bowl, combine the sugar snap peas, mint, dill goat cheese. Season with salt and pepper. Drizzle the salad with the remaining olive oil and toss to coat well.
To serve, divide the salad, sweet potato and lamb between plates.