Warm Lamb & Roasted Root Vegetable Salad
Some people say good food is a religious experience; others liken it to an old friend. We think good food is a work of art. With a dish as rich and colourful as this, your inner artist is sure to be satisfied. Grab a bite if you can bear to sully your masterpiece.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
1
beetroot
1 bag
baby spinach leaves
½ bunch
parsley
1 tsp
Dijon mustard
1 portion
lamb rump
Not included in your delivery
2 tbs
olive oil
3 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the sweet potato and cut it into 5 mm discs. Wash and cut the beetroot into 1 cm thick wedges. Wash the baby spinach and finely chop the parsley.
Toss the sweet potato and beetroot in half of the olive oil and place on the prepared tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes or until tender.
To make the dressing, whisk the remaining olive oil, balsamic vinegar and Dijon mustard in a small bowl until emulsified. Season to taste with salt and pepper. Set aside.
Season the lamb rump with salt and pepper. Heat an ovenproof frying pan over a medium-high heat. Add the lamb, fat side down, and sear on all sides, for a total of 2 minutes. Transfer the pan to the oven with the vegetables and cook for 20 minutes. Place the lamb on a plate, cover with foil and rest until you’re ready to serve. Cut the lamb into 1 cm thick slices.
To assemble the salad, toss the baby spinach, parsley, sliced lamb and roast vegetables in a medium bowl. Drizzle with the dressing and toss gently to coat.
To serve, divide the lamb salad between bowls and dig in!
