Spanish Roast Lamb with Roast Baby Kumara and Feta

Steps

1. Line a large roasting tray with baking paper. Cut carrots into 1cm x 3cm batons and any large kumara in half. Toss veggies in prepared roasting tray with first measure of Spanish spice mix, salt and a drizzle of oil. Season with pepper.
2. Pat lamb dry and rub with second measures of Spanish spice mix and salt. Season with pepper. Place lamb on oven tray, in the middle of the veggies. Cover and set aside in the fridge until you are ready to cook.
3. Preheat oven to 220°C. Roast lamb and veggies, uncovered, for about 30 minutes. Turn veggies once, half way through cooking. While roast is cooking, slice capsicum into 1cm rings and set aside.
4. When roast has 10 minutes cook time remaining, add capsicum to tray and continue to roast for 10 minutes, or until lamb is cooked to your liking and veggies are tender and golden. Set lamb aside, covered, to rest. Add almonds and honey to tray with veggies and cook a further 2-3 minutes until golden.
5. Combine feta and milk in a small bowl and whisk until smooth and combined. Thinly slice lamb against the grain. Toss spinach and red pepper pesto through veggies and season to taste.
6. Divide lamb and veggies between plates and top with feta whip.