Za’atar Rubbed Te Mana Lamb with Pomegranate Dressing & Feta Curd

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Prep & cook vegetables. Toss pumpkin, beetroot and carrot together on a lined oven tray with a drizzle of oil and season. Roast for 30 minutes, until tender and caramelised. Turn once during cooking.
2. Prep lamb & cook farro. Pat lamb dry, season and toss with za’atar spices and a drizzle of oil. Leave to marinate. Add farro to pot of boiling water and cook for 12-14 minutes, until tender with a slight bite. Drain and return to pot with a drizzle of oil. Keep warm.
3. Cook lamb. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side, until golden. Transfer lamb to tray with veggies, along with onion, and return to oven to roast for 8-10 minutes for medium, or until cooked to your liking. Remove from oven and rest, covered.
4. Make harissa & feta curd. Combine harissa spice and hot water measure in a bowl and let sit for 5 minutes. Add a pinch of salt and 2 Tbsp oil. Combine to make a smooth drizzle. In another bowl, whisk feta and milk, until smooth.
5. To finish. When vegetables are cooked, sprinkle over farro and drizzle with first measure of pomegranate dressing. Slice lamb thinly against the grain.
6. Serve feta curd topped with vegetables, farro and lamb. Drizzle over remaining pomegranate dressing, harissa and mint.