Spanish Roast Lamb with Roast Kumara and Feta Whip

Steps

1. Cook veggies Preheat oven to 220°C. Dice kumara and cut parsnip into batons. Toss veggies with first measure of Spanish spices and a drizzle of oil on a lined tray. Season and roast for about 25 minutes, until tender.
2. Cook lamb Pat lamb dry and rub with remaining Spanish spices. Heat a fry-pan on medium-high heat and cook lamb, fat side down, for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking.
3. Finish veggies Thinly slice roasted capsicum. When veggies have been cooking for 25 minutes add almonds to tray and roast a further 5 minutes until almonds are toasted. Fold through roasted capsicum and spinach.
4. Make feta whip Combine feta and milk in a small bowl and whisk, until smooth. Thinly slice lamb against the grain.
5. Serve roast veggies and lamb with a drizzle of feta whip.