Warm Lamb & 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 portion
lamb rump
½ bag
baby spinach leaves
½ bunch
parsley
1 tsp
Dijon mustard
Not included in your delivery
2 tbs
olive oil
3 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan forced. Line an oven tray with baking paper.
To prepare the ingredients, peel the sweet potatoes and cut into discs, and peel the beetroot and cut into wedges. Wash the baby spinach and finely chop the parsley for garnish.
Toss the sweet potatoes and beetroot separately in half of the olive oil (so that the beetroot doesn’t stain the sweet potato) and place on the prepared tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes, or until the vegetables are 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 mini roast 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 3 minutes. Transfer the pan to the oven with the sweet potato 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 lamb salad between bowls and dig in!
