Spiced Lamb and Roast Vegetable Salad

Spiced Lamb and Roast Vegetable Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 8, 2015.
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Delicious spiced butterflied lamb leg with a roast veggie salad and dressing!

Ingredients

SPICED LAMB AND ROAST VEGETABLE SALAD

  • 400 g red kumara, scrubbed and diced 2–3cm
  • 400 g orange kumara, scrubbed and diced 2–3cm
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup or runny honey
  • 1 1/2 tablespoons lamb spice mix
  • 1/2 punnet cherry tomatoes
  • 600 g butterflied lamb leg (at room temperature)
  • 1/2 bag baby spinach leaves
  • 2 spring onions, finely sliced

DRESSING

  • 3/4 cup natural yoghurt
  • 2 tablespoons chopped mint leaves
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil

Steps

  1. oven to 200°C. Preheat BBQ grill to medium to high (if using).
  2. Toss kumara with olive oil, maple syrup/honey and 1 ½ teaspoons of the lamb spice mix. Season with salt and roast for about 20 minutes. Add cherry tomatoes, toss through and roast a further 8–10 minutes, until tomatoes are softened and kumara is cooked through and slightly caramelised.
  3. Pat lamb dry with paper towels and rub with remaining lamb spice mix. In a small bowl, mix all dressing ingredients together, season with salt and pepper and set aside.
  4. About 15 minutes before vegetables are finished cooking, cook lamb. Season with salt and heat a drizzle of oil in a large fry-pan on medium to high heat (or use BBQ grill). Cook for 6–7 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside to rest for 5 minutes, wrapped in foil, before slicing against the grain.
  5. Toss roasted vegetables with spinach and spring onions.
  6. Divide roast vegetable salad between plates and top with slices of lamb. Spoon over yoghurt dressing.

Nutritional Information

Energy 2089 kj
499 kcal
Protein 33.5g
Carbohydrate 46.4g
Fat 19.1g