Spiced Lamb with Harissa Roast Veggies

Spiced Lamb with Harissa Roast Veggies

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, June 17, 2018.
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Ingredients

Roast Veggies

  • 600g kumara
  • 1 carrot
  • 1 parsnip
  • 1 courgette
  • 100g feta cheese
  • 50g harissa dressing (reserve remaining)

Spiced Lamb

  • 550g lamb leg steaks (at room temperature)
  • 1 Tbsp lamb spice mix

To Serve

  • Remaining harissa dressing
  • 2-3 Tbsp GF mayonnaise

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara, carrot and parsnip 2cm and toss with a drizzle of oil on prepared tray. Season and roast for 25 minutes, until tender. Turn once during cooking.
  2. Peel courgette into ribbons and crumble feta. Set both aside separately.
  3. Pat lamb dry, coat in lamb spice mix, drizzle with oil and season.
  4. When veggies have about 10 minutes cook time remaining. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side, for medium (depending on thickness) or until cooked to your liking. Set aside to rest for a few minutes then slice thinly, reserving any resting juices.
  5. Toss courgette, first measure of harissa dressing and resting juices (if desired) through roasted veggies. Season to taste. Combine remaining harissa dressing with mayonnaise in a small bowl.
  6. To serve, divide harissa roast veggies and spiced lamb between plates. Top with feta and drizzle with harissa mayonnaise.

Nutritional Information

Energy 2198 kj
525 kcal
Protein 29.5g
Carbohydrate 33.6g
Fat 29.8g