Pulled Lamb, Pea and Mint with Feta and Spinach Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 19, 2017.

The classic roast combination of lamb, peas and mint recreated as an early autumn casserole.

Ingredients

oven to 220°C. Line an oven tray with baking paper.
Toss kumara on prepared tray with a drizzle of olive oil and season with salt and pepper. Bake for 20-22 minutes, until tender. Turn once during cooking.
While kumara cooks, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 3-4 minutes, until softened. Add pulled lamb spices and cook for about 1 minute, until fragrant. Add white wine and/or stock to pan and stir, scraping pan to remove any brownings.
Add pulled lamb, tomato sauce and Worcestershire sauce, bring to a simmer and cook for 4-5 minutes, gently breaking up lamb with a wooden spoon as it cooks, until warmed through.
While lamb is simmering, whisk mustard, vinegar and olive oil together in a large bowl. Grate carrots and add to bowl with all remaining feta and spinach salad ingredients. Toss to combine and season to taste with salt and pepper.
Once lamb has warmed through, stir through peas and cook for a further 1-2 minutes, until peas are heated through. Remove from heat, stir through mint and season to taste with salt and pepper.
place kumara into bowls and spoon over pulled lamb, pea and mint. Top with a handful of feta and spinach salad.