Tahini Roasted Lamb with Orange Fennel Vegetables and Hummus

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss all orange fennel vegetables (except rocket) on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until vegetables are tender and starting to caramelise.
3. In a medium bowl mix together tahini paste, pomegranate molasses and honey. Set aside.
4. Pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 1-2 minutes each side, until browned but not fully cooked through (it will finish cooking in the oven).
5. Remove lamb from pan, add to bowl with tahini mixture and toss to coat. When vegetables have 5 minutes cook time remaining, remove tray from oven, move vegetables to one side and place lamb on tray. Return to oven for final 5 minutes.
6. When lamb is cooked to your liking, remove from tray and cover to rest for 2 minutes before slicing in half against the grain. Toss rocket leaves with orange fennel vegetables to combine.
7. divide orange fennel vegetable between plates and top with tahini roasted lamb, a dollop of hummus and a sprinkle of chopped mint.