Lamb with Indian Roast Potatoes, Cauliflower and Coriander Yoghurt

Lamb with Indian Roast Potatoes, Cauliflower and Coriander Yoghurt

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 23, 2017.
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Cook the Lamb Medium-rare for the best experience!

Ingredients

INDIAN ROAST POTATOES AND CAULIFLOWER

  • 150g potatoes, scrubbed and diced 1cm
  • ¼ cauliflower, cut into small florets until you have 1 cup worth
  • ¼ red onion, thinly sliced
  • 1½ teaspoons Indian potato spice mix
  • 1-2 handfuls baby spinach leaves
  • 2 tablespoons sliced almonds

LAMB

  • 150g lamb leg steak (at room temperature)

CORIANDER YOGHURT

  • 1-2 tablespoons coriander yoghurt

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes, cauliflower and red onion with a drizzle of olive oil and Indian potato spice mix on prepared tray. Season with salt and pepper and roast for about 20 minutes, until tender and golden. Turn once during cooking.
  3. When vegetables have about 10 minutes cook time remaining, pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on high heat.
  4. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove lamb from pan and set aside, covered with foil, to rest for about 5 minutes. Slice lamb thickly against the grain.
  5. Once veggies have finished roasting, toss spinach and almonds on tray, until spinach has wilted.
  6. place Indian roast potatoes and cauliflower onto a plate and top with slices of lamb. Drizzle over coriander yoghurt.

Nutritional Information

Energy 2403 kj
574 kcal
Protein 42.7g
Carbohydrate 33.1g
Fat 28.6g