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

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

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 10, 2016.
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Delicious blackcurrant jam will be incorporated into a nice, light and fresh dressing to accompany your rich, spiced lamb.

Ingredients

CARAMELISED VEGETABLES, FETA AND SPINACH SALAD

  • 2 carrots, cut into 1cm x 5cm sticks
  • 2 parsnips, cut into 1cm x 5cm sticks
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup or runny honey
  • 1/2 teaspoon lamb spice mix
  • 2–3 handfuls baby spinach leaves
  • 2 tablespoons roughly chopped parsley leaves and stalks
  • 30g feta cheese, crumbled
  • 1 1/2 tablespoons sliced almonds

CURRANT DRESSING

  • 1 tablespoon blackcurrant jam
  • 1/2 teaspoon wholegrain mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons extra-virgin olive oil

SPICED LAMB

  • 300g lamb rump steaks (at room temperature)
  • 2 teaspoons lamb spice mix

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss carrots and parsnips with olive oil, maple syrup/honey and first measure of lamb spice mix on prepared tray. Season with salt and pepper and roast for about 25 minutes or until tender and caramelised.
  3. In a small bowl, mix all currant dressing ingredients together.
  4. When vegetables have about 15 minutes cook time remaining, pat lamb dry with paper towels, rub with second measure of lamb spice mix and season with salt.
  5. Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium-high heat. Cook lamb for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Set aside, covered with foil to rest for 2–3 minutes before slicing against the grain.
  6. Toss spinach and parsley through cooked vegetables with feta, almonds and half the currant dressing.
  7. Divide salad between plates, top with sliced lamb then drizzle over remaining dressing.

Nutritional Information

Energy 1900 kj
454 kcal
Protein 30.8g
Carbohydrate 27.0g
Fat 23.7g