Pulled Lamb, Pea and Mint with Feta and Spinach Salad

Pulled Lamb, Pea and Mint with Feta and Spinach Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 19, 2017.
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The classic roast combination of lamb, peas and mint recreated as an early autumn casserole.

Ingredients

KUMARA

  • 400g orange kumara, scrubbed and diced 2cm

PULLED LAMB, PEA AND MINT

  • ½ brown onion, finely diced
  • ½-1 tablespoon pulled lamb spices
  • ¼ teaspoon salt
  • ¼ cup white wine + ¼ cup vegetable stock (or ½ cup vegetable stock)
  • 250g pulled lamb
  • 1 tablespoon tomato sauce
  • 1 tablespoon Worcestershire sauce
  • ½ cup frozen peas
  • 1-2 tablespoons mint leaves, finely sliced

FETA AND SPINACH SALAD

  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • 1 tablespoon olive oil
  • 1 carrot
  • ½ punnet cherry tomatoes
  • 50g feta cheese, crumbled
  • ½ bag baby spinach leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara on prepared tray with a drizzle of olive oil and season with salt and pepper. Bake for 20-22 minutes, until tender.
  3. While kumara cooks, heat a drizzle of oil in a medium 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 bottom of the pan with a wooden spoon to remove any brownings.
  4. Reduce heat to low and 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.
  5. While lamb is simmering, whisk mustard, vinegar and olive oil together in a large bowl. Grate carrot and halve cherry tomatoes. Add both to bowl with dressing, along with feta and spinach. Toss to combine and season to taste with salt and pepper.
  6. Once lamb has warmed through, stir through peas and cook for a further 2-3 minutes, until peas are cooked and warmed through. Remove from heat, stir through mint and season to taste with salt and pepper.
  7. place kumara into bowls and spoon over pulled lamb, pea and mint. Top with a handful of feta and spinach salad.

Nutritional Information

Energy 1982 kj
474 kcal
Protein 29.9g
Carbohydrate 45.6g
Fat 15.7g