Za’atar Lamb with Baked Feta Fig Salad and Hummonnaise

Steps

1. Prep and cook veggies Thinly slice carrot 1cm. Toss on a lined oven tray with kumara, first measure of za’atar spice mix and a drizzle of oil. Bake on middle oven rack for about 20 minutes, until tender. Cut figs in half lengthways and crumble feta cheese into large pieces. Turn oven to high grill. Add figs and feta to tray, then grill for about 5 minutes, until caramelised.
2. Prep and cook lamb Pat lamb dry and sprinkle with second measure of za’atar spice mix. Heat a small drizzle of oil in a large fry-pan, on medium-high heat. Cook lamb for 4-6 minutes each side (depending on thickness), or until cooked to your liking. Cover and rest for 3-4 minutes.
3. Finish veggies Remove veggies from oven, add rocket and lightly toss to combine. Season and sprinkle over almonds.
4. Serve salad topped with lamb and hummonnaise.