Roast Lamb, Lentil Stew and Mashed Potato

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil.
2. Pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side until browned. Place on prepared tray and set aside. Return fry-pan to medium heat.
3. Add a drizzle of oil to pan and cook onions and carrots for 2 minutes. Add spice mix and garlic and cook for 30 seconds until fragrant. Add wine/stock and cook for about 1 minute or until almost evaporated. Add beef stock, tomato paste, whole peeled tomatoes, salt, lentils and water and cook for 15 minutes.
4. Thinly slice silverbeet until you have 1½ cups worth. Add silverbeet to lentil stew with balsamic vinegar and cook for a further 3–5 minutes, or until onions, carrots and silverbeet are soft. Season to taste with salt and pepper.
5. While lentils are cooking, cook potatoes in pot of boiling water for 12–15 minutes or until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper and cover to keep warm.
6. While potatoes are cooking, roast lamb in oven for 8–10 minutes (for medium-rare), or until cooked to your liking. Remove from tray and cover in foil to rest for 5 minutes. Slice on an angle against the grain.
7. divide mashed potato between bowls, top with a large spoonful of lentil stew and a few slices of roast lamb. Sprinkle with feta cheese.