Spiced Lamb with Roast Kumara and Beet Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 20, 2017.

Succulent spiced lamb.

Ingredients

400g orange kumara, scrubbed and cut into 1.5cm-thick wedges
1 beetroot, ends trimmed, scrubbed and cut into 1cm-thick wedges
100g Brussels sprouts, cut into halves or quarters until they are roughly the same size
1 tablespoon olive oil
1 teaspoon maple syrup or runny honey
1 teaspoon lamb spice mix
½ head broccoli
2 tablespoons chimichurri

oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
Toss kumara, beetroot and Brussels sprouts on prepared tray with olive oil, maple syrup/ honey and first measure of lamb spice mix. Roast for about 25 minutes, until tender and slightly caramelised.
Finely dice broccoli, including stalk. When vegetables have 15 minutes cook time remaining, place broccoli in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a lid or plate and leave for 6 minutes until bright green and tender, then drain.
Heat a drizzle of olive oil in a medium fry-pan on mediumhigh heat. Pat lamb dry with paper towels and coat with second measure of spice mix. Cook lamb for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking.
Set lamb aside, covered with foil, to rest for 5 minutes before slicing thickly against the grain.
While lamb rests, add first measure of chimichurri to a large bowl. Add roasted kumara, beetroot, Brussels sprouts and broccoli, and toss to coat. In a small bowl, combine all chimichurri sauce ingredients.
divide roast kumara and beet salad between plates and top with slices of spiced lamb and a drizzle of chimichurri sauce.