Spiced Lamb, Roast Kumara and Beet Salad with Chimichurri Sauce

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 3, 2016.

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Chimchurri goes perfectly with grilled meats because of it's garlic and tangy vinegar taste.

Ingredients

oven to 220°C. Line an oven tray with baking paper.
Toss kumara and beetroot with olive oil, maple syrup/honey and first measure of lamb spice mix on prepared tray. Roast for about 20 minutes or until vegetables are tender and slightly caramelised. Roughly chop baby spinach and set aside.
Pat lamb dry with paper towels and coat with remaining spice mix. When roast vegetables have 10 minutes cook time remaining; heat a drizzle of olive oil in a frypan on medium-high heat. Cook lamb for about 1 minute each side for medium-rare (depending on thickness) or until cooked to your liking.
Set lamb aside on a plate, covered with foil, to rest for 5 minutes, before slicing thinly against the grain.
While lamb rests, combine all chimichurri sauce ingredients in a small bowl.
In a large bowl gently toss roast kumara and beetroot, baby spinach and 2 tablespoons of chimichurri sauce. Season to taste with salt and pepper.
divide roast kumara and beet salad between plates, top with spiced lamb and spoon over remaining chimichurri sauce.