Spiced Lamb Fillets, Roast Kumara and Beet Salad with Chimichurri

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Cut kumara in half and then into 1.5cm thick wedges. Cut beetroot in half then cut into 1cm wedges. Place on prepared tray and toss with olive oil, maple syrup/honey and first measure lamb spice mix. Roast for 25 minutes or until vegetables are tender and slightly caramelised.
3. When kumara and beetroot have 15 minutes cook time left, finely dice broccoli (including stem). Place in a medium, heat-proof, bowl with a pinch of salt and pour boiling water over. Cover with a plate and leave for 6 minutes then drain.
4. Pat lamb dry with paper towels and coat with remaining spice mix. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium to high heat. Fry lamb for 2–3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Set aside on a plate, covered with foil, to rest for 5 minutes, before slicing thinly against the grain. While lamb rests, combine all chimichurri sauce ingredients in small bowl.
5. In a large bowl gently toss roast kumara, beetroot, broccoli, and 2 tablespoons of the chimichurri sauce.
6. Divide roasted vegetables between plates, top with sliced lamb and spoon over remaining chimichurri sauce.