Spiced Lamb with Caramelised Vegetables, Feta and Kale Salad and Currant Dressing

Spiced Lamb with Caramelised Vegetables, Feta and Kale Salad and Currant Dressing

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 8, 2015.
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Tasty caramelised veggies with pan-fried spiced lamb

Ingredients

CARAMELISED VEGETABLES, FETA AND KALE SALAD

  • 150 g orange kumara, scrubbed and diced 2cm
  • 1 parsnip, diced 2cm
  • 1 teaspoon maple syrup or runny honey
  • 1/2 teaspoon lamb spice mix
  • 2 spears asparagus, woody end trimmed, sliced 4cm
  • 1-2 handfuls baby kale leaves
  • 2 tablespoons parsley
  • 30 g feta cheese, crumbled
  • 1 tablespoon chopped pecan nuts

CURRANT DRESSING

  • 1/2 tablespoon currant jam
  • 1/4 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1/2 tablespoon lemon juice
  • 1 teaspoon extra-virgin olive oil

LAMB

  • 150 g lamb rump steak (at room temperature)
  • 1 teaspoon lamb spice mix

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium to high (if using).
  2. Toss kumara and parsnip with a drizzle of olive oil, maple syrup/ honey and first measure of lamb spice mix on prepared tray. Season with salt and pepper and roast for about 15 minutes. Add asparagus to tray, toss to combine and cook a further 5 minutes or until vegetables are tender and caramelised.
  3. While vegetables are cooking, prepare the rest of the meal. In a small bowl, mix all currant dressing ingredients together and set aside.
  4. Pat lamb dry with paper towels, rub with second measure of lamb spice mix and season with salt. Heat a drizzle of oil in a medium fry-pan on medium to high heat. Cook lamb for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, use BBQ. Wrap in foil and leave to rest for 5 minutes, before slicing against the grain.
  5. While lamb is resting, finely slice kale; roughly chop parsley; toss through cooked vegetables along with feta and pecan nuts.
  6. Place salad on a plate, top with sliced lamb then drizzle over currant dressing.

Nutritional Information

Energy 2720 kj
650 kcal
Protein 43.0g
Carbohydrate 60.6g
Fat 28.4g