Za'atar-Rubbed Te Mana Lamb with Pomegranate Dressing and Feta Curd

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Toss all za’atar lamb ingredients together in a small bowl to coat lamb well. Set aside to marinate. Toss butternut and beetroot together on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 30 minutes, until tender and caramelised. Turn once during cooking.
3. Add farro to pot of boiling water and cook for 12-14 minutes, until tender with a slight bite. Drain well, return to pot with a drizzle of oil and set aside, covered to keep warm. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat and cook lamb for about 2 minutes each side, until golden.
4. Transfer lamb to tray with veggies, along with red onion, and return to oven to roast for about 10 minutes for medium (depending on thickness), or until cooked to your liking. Remove lamb from oven and set aside, covered with foil, to rest while you prepare the rest of the meal.
5. In a small bowl, combine harissa spice mix and hot water and let sit for 5 minutes. Add remaining harissa ingredients and combine to make a smooth paste. In another small bowl, whisk together all feta curd ingredients until smooth.
6. In a small bowl, whisk together all pomegranate dressing ingredients until combined. When veggies are cooked, sprinkle farro over vegetables and drizzle with half of the pomegranate dressing, reserving the rest for serving. Slice lamb thinly against the grain.
7. spoon feta curd onto plates and smooth out with the back of a spoon. Top with winter vegetables, farro and slices of za’atar rubbed Te Mana Lamb. Drizzle over remaining pomegranate dressing and harissa and sprinkle with mint leaves.