Spiced Lamb

Spiced Lamb

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 14, 2017.
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With roast beetroot, carrot, capsicum and chimichurri.

Ingredients

ROAST VEGETABLES

  • 1 beetroot, trimmed, scrubbed and diced 1cm
  • 1 carrot, quartered lengthways and sliced 1cm
  • ½ parsnip, quartered lengthways and sliced 1cm
  • ½ capsicum, core and seeds removed and diced 2cm
  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ teaspoon lamb spice mix
  • 1 courgette
  • 2 silverbeet leaves
  • 25g chopped walnuts

SPICED LAMB

  • 275g lamb rump steaks (at room temperature)
  • 1½ teaspoons lamb spice mix
  • ½ teaspoon oil, for cooking (or use spray oil)

CHIMICHURRI YOGHURT

  • 20g chimichurri
  • ½ pottle natural yoghurt
  • 1/8 teaspoon vinegar (e.g. red wine, white wine, cider)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss beetroot, carrot, parsnip, capsicum and first measures of oil and lamb spice mix on prepared tray. Season with salt and roast for 15 minutes to start with. While vegetables roast, quarter courgette lengthways and slice 2cm.
  3. When vegetables have been roasting for 15 minutes, remove tray from oven and toss courgette through. Roast for a further 6-8 minutes, until cooked through.
  4. Pat lamb dry with paper towels and coat in second measures of lamb spice mix and oil. Use hands to rub in oil thoroughly. Season with salt.
  5. Heat a medium, dry fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, wrapped in foil, to rest for 5 minutes before slicing thinly. Rinse silverbeet, remove stalks (and discard) and very thinly slice leaves.
  6. While lamb rests, combine all chimichurri yoghurt ingredients together in a small bowl. Add silverbeet and walnuts to tray with vegetables. Return to oven to wilt for 2 minutes. Remove from oven, drizzle over 2 tablespoons of chimichurri yoghurt and any lamb resting juices and toss to combine. Season to taste with salt and pepper, if desired.
  7. divide roast vegetables and spiced lamb between plates. Spoon over remaining chimichurri yoghurt.

Nutritional Information

Energy 1717 kj
410 kcal
Protein 37.7g
Carbohydrate 17.6g
Fat 19.3g