Lamb with Indian Roast Potatoes and Cauliflower

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 20, 2018.

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Lamb is best cooked mediumrare to medium. The cooking time can vary depending on thickness of lamb, so adjust accordingly if you think it needs a little more or a little less.

Ingredients

Indian Potatoes

150g potatoes
¼ cauliflower
¼ red onion
1½ teaspoons Indian potato spice mix
⅓ bag baby spinach
2 Tbsp sliced almonds

Lamb

150g lamb leg steak (at room temperature)

Coriander Yoghurt

1-2 tablespoons coriander yoghurt

Steps

Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 1cm; cut cauliflower into small florets until you have about 1 cup worth; thinly slice onion.
Toss potatoes, cauliflower and onion with a drizzle of olive oil and Indian potato spice mix and season. Roast for about 20 minutes, or until tender and golden, turning once during cooking.
When vegetables have about 10 minutes cook time remaining, pat lamb dry and season. Heat a drizzle of oil in a small fry-pan on high heat.
Cook lamb for about 2 minutes each side for mediumrare (depending on thickness) or until cooked to your liking. Remove lamb from pan and set aside, covered to rest for about 5 minutes. Slice thickly against the grain.
Toss spinach and almonds through cooked potatoes and cauliflower.
To serve, place Indian roast potatoes and cauliflower onto a plate and top with lamb. Drizzle over coriander yoghurt.

Nutritional Information

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