Lamb and Pesto Kumara with Minted Feta Salad

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Prepare your vegetables. Preheat BBQ hot plate or grill to high (if using). Toss kumara on prepared tray with a drizzle with olive oil. Season with salt and pepper and roast for about 25 minutes, until golden and tender.
2. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well then return to pot along with all remaining minted feta salad ingredients. Season with salt and pepper and mix to combine.
3. 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. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest.
4. Roughly chop spinach. When kumara has finished cooking, remove tray from oven and drizzle over pesto and sprinkle over spinach. Toss to combine.
5. When lamb has rested for a few minutes, slice thickly against the grain.
6. To serve, divide pesto kumara between plates and top with minted feta salad and slices of lamb. Garnish with reserved mint.