Feta and Date Crusted Lamb with Butternut and Carrots

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
2. Place pumpkin, carrots, red onion and ras el hanout in a large bowl with a drizzle of oil and mix until coated. Season with salt and pepper and spread out on first prepared tray. Bake for 20-22 minutes, until tender.
3. While pumpkin cooks, finely slice spring onion and crumble feta. Place both in a small bowl with dates then set aside.
4. Pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 1 minute each side, until browned. Place on second prepared tray and cover with feta mixture.
5. Place lamb on top rack of oven to cook for 3-4 minutes for medium (depending on thickness), or until cooked to your liking. Remove from oven and set aside to rest for 2-3 minutes, before slicing thickly.
6. Once pumpkin is cooked, add baby spinach to tray and toss through. Whisk all mustard mayonnaise ingredients in a small bowl and season to taste with salt and pepper. Finely shred lettuce and toss in a small bowl with 2 teaspoons of the mustard mayonnaise. Season to taste with salt and pepper.
7. pile butternut and carrots onto plates and top with slices of feta and date crusted lamb and shredded lettuce. Serve any remaining mustard mayonnaise on the side.