Herb Miso Lamb with Honey Roast Kumara and Vegetables

Herb Miso Lamb with Honey Roast Kumara and Vegetables

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 12, 2015.
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Lamb marinated in miso and thyme served with peas, carrots and honey roasted kumara.

Ingredients

HONEY ROASTED KUMARA

  • 1 orange kumara, scrubbed and diced 2cm
  • 2 parsnips, peeled sliced 1cm on an angle
  • 1 tablespoon angle
  • 1 tablespoon olive oil

HERB MISO LAMB

  • 450g lamb rump steaks (at room temperature)
  • 1 sachet miso paste (optional, adults)
  • 1 tablespoon finely chopped thyme leaves
  • 1 tablespoon oil (e.g. peanut, canola, soy)

VEGETABLES

  • 1 1/2 cups frozen peas, defrosted
  • 1 carrot, grated

Steps

  1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss kumara, parsnips, honey and oil on prepared tray. Season with salt and pepper and roast for 15–20 minutes, until tender and caramelised.
  3. Place lamb in a medium bowl with miso paste (if using) and thyme. Rub mixture over lamb to coat well and set aside.
  4. Place peas and carrot in a medium, heat-proof, bowl, cover with boiling water and leave to cook for 4 minutes. Drain, return to bowl with a drizzle of olive oil and season with salt and pepper.
  5. Heat oil in a large fry-pan on medium to high heat. Fry lamb for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Set aside, covered with tinfoil to rest for 5 minutes before slicing thinly against the grain.
  6. Divide honey roasted kumara and vegetables between plates and top with sliced lamb.

Nutritional Information

Energy 1907 kj
456 kcal
Protein 28.3g
Carbohydrate 48.4g
Fat 15.3g