Gourmet Lamb Fillet with Feta Roasted Kumara & Chocolate Dipped Anzac Biscuits

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of salted water to the boil.
2. Melt chocolate in a heat-proof bowl in the microwave, for 30 seconds at a time, stirring in between. Once biscuits have baked, drizzle chocolate over biscuits and allow to set before eating. (Nutrition includes your meal plus 1/4 a batch of delicious ANZAC biscuits.)
3. Dice kumara, carrot and parsnip and cut onion into wedges. Toss on a large lined oven tray with oil and season with salt and pepper. Bake on upper oven rack for 15 minutes, until tender. Remove from oven, crumble over feta and cook for a further 15 minutes, until golden and crispy.
4. Trim ends of beans and cut in half. Place beans in pot of boiling water and cook for 3 minutes, until bright green and tender. Drain, return to pot and set aside.
5. Once kumara has 5 minutes cook time remaining, heat a large dry fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare, or until cooked to your liking. Rest, covered.
6. Add all vinaigrette ingredients to a small bowl, stir to combine and season with salt and pepper. Set aside.
7. Toss beans with kumara and season with salt and pepper. Thickly slice lamb loin.
8. Kumara topped with lamb and drizzle over smoked almond vinaigrette.
9. Reduce oven temperature to 180°C. Place butter and golden syrup in a large pot on low heat and cook until melted, about 3 minutes. Remove from heat and add biscuit mix and salt to pot, use a wooden spoon to combine.
10. Measure tablespoon amounts of mixture and roll into balls. If you like crispy ANZAC biscuits, squash them between your two palms to make a flat cookie. If you prefer them chewy, place the ball on the oven tray and press down slightly with a fork. Bake, in batches, for about 10 minutes, until golden. Biscuits will harden as they cool down.