Spiced Lamb with Roasted Root Vegetable Toss and Golden Raisin Dressing

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara, parsnip and capsicum with a drizzle of olive oil, honey and first measure of lamb spice mix on prepared tray. Season with salt and pepper and roast for about 20 minutes.
3. While vegetables cook, pat lamb dry with paper towels, rub with second measure of lamb spice mix and season with salt. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Wrap in foil and leave to rest for 5 minutes, before slicing thickly against the grain.
5. When vegetables have 5 minutes cook time remaining, add feta and almonds to tray and toss to combine. Continue to cook for the remaining 5 minutes, or until vegetables are tender and caramelised.
6. While lamb is resting, finely slice spinach. Once roasted vegetables have finished cooking, toss through spinach and first measure of golden raisin dressing. Season to taste with salt and pepper.
7. place roasted root vegetable toss onto a plate. Top with sliced lamb and drizzle over excess golden raisin dressing, if desired.