Horopito Rubbed Lamb with White Bean Smash and Salsa Verde

Steps

1. oven to 220°C. ine an oven tray with baking paper.
2. In a medium bowl, combine olive oil, first measure of horopito spice mix and garlic. Pat lamb dry with paper towels. Add lamb to bowl with horopito mix and coat well. Season with salt and pepper and set aside to marinate.
3. Place baby carrots, parsnip and red onion on prepared tray and drizzle with oil. Sprinkle over second measure of horopito spice mix and season with salt and pepper. Roast in oven for 20-24 minutes, until golden and tender. Heat a drizzle of oil in a medium fry-pan on high heat.
4. Add lamb to pan and cook for 2-3 minutes each side. Remove veggies from oven, move veggies to one side of tray and add lamb to tray. Roast lamb for 4-5 minutes for medium (depending on thickness), or until cooked to your liking. Remove lamb from oven tray and cover with foil to rest for 3-5 minutes.
5. While lamb roasts, prepare the white bean smash. In a medium pot, bring water, olive oil and salt to the boil. Add drained cannellini beans, return to the boil then turn off the heat. Use a potato masher to roughly smash beans, then add first measure of salsa verde and mix well. Season to taste.
6. Set white bean smash aside, covered to keep warm. When lamb has rested, slice thinly against the grain.
7. divide white bean smash between plates, top with winter roasted vegetables and slices of horopito-rubbed lamb. Spoon over remaining salsa verde and sprinkle with parsley.