Hickory-Glazed Lamb with Cheesy Smoked Paprika Roasties

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes, carrots, parsnip and red onion on prepared tray with smoked paprika spice and a drizzle of olive oil. Season with salt and pepper and roast for about 20 minutes, until golden and tender.
3. While veggies are roasting, pat lamb dry with paper towels and place in a shallow bowl along with first measure of hickory sauce, Worcestershire sauce and salt. Toss to coat and season with pepper. Set aside to marinate for about 10 minutes.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly.
5. When potatoes have finished cooking, toss through baby spinach and sprinkle with cheese. Return to oven for about 5 minutes, until cheese is bubbling and melted.
6. Combine sour cream and hickory sauce in a small bowl.
7. pile cheesy smoked paprika roasties onto plates, top with thick slices of hickoryglazed lamb and dollop with hickory sour cream.