Oregano-Rubbed Lamb, with Green Pea and Feta Purée

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 16, 2017.

A healthy twist on a classic lamb dish

Ingredients

1 bunch baby carrots, scrubbed, green end trimmed 1cm and cut in half lengthways
½ brown onion, cut into 1-2cm-thick wedges
2 teaspoons GF cumin coriander spice
2 teaspoons runny honey
1 can chickpeas, drained and rinsed
Pinch of chilli flakes (optional, adults)

oven to 220°C. Line an oven tray with baking paper
Pat lamb dry and coat in oregano lamb spice mix. Set aside. Toss baby carrots and onion wedges on prepared tray with cumin coriander spice, honey and a drizzle of olive oil. Season with salt and roast for about 6 minutes. Add chickpeas to tray, toss and cook a further 6 minutes, until veggies are tender.
While veggies cook, heat a drizzle of oil in a medium pot (with a lid) on medium-high heat. Cook sliced onion and garlic for about 3-4 minutes, until onion has softened and is starting to caramelise. Add peas and water and steam, covered, for about 5 minutes, until peas are heated through.
While peas are steaming, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes.
While lamb rests, purée peas using a food processor or stick blender, until smooth. Crumble through feta and season to taste with pepper. Alternatively, roughly mash using a potato masher until peas have broken down slightly.
Thinly slice lamb against the grain. Sprinkle chilli flakes (if using) over roasted carrots and chickpeas.
divide green pea and feta purée and slices of oregano-rubbed lamb between plates. Pour any resting juices over lamb, if desired. Serve spiced honey roasted carrots and chickpeas on the side.