Lamb with Roasted Winer Root Veggie Salad and Harissa Dressing

Steps

1. oven to 220°C. Bring a small pot of unsalted water to the boil. Line an oven tray with baking paper.
2. Cut carrot lengthways into 1x5cm-thick wedges; slice pumpkin 1cm; scrub beetroot and trim stems leaving 1cm; cut beetroot and onion into 1cmthick wedges. Toss veggies with a drizzle of olive oil on prepared tray. Season with salt, and roast for about 17 minutes, until starting to caramelize.
3. Cook lentils in pot of boiling water for about 18 minutes, until just tender but still slightly firm to the bite. Drain, rinse under warm water and then drain well. Toss through a drizzle of olive oil and mint and season to taste with salt and pepper. Set aside, covered, to keep warm.
4. After 17 minutes of roasting, add walnuts to tray with veggies and roast a further 2 minutes, until nuts are toasted and carrots and beetroot are tender.
5. While veggies roast, pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 5 minutes.
6. Combine all harissa dressing ingredients together in a small bowl with a drizzle of olive oil. Season to taste with salt and pepper. Remove vegetables from oven, add to a medium bowl and toss through half of the harissa dressing until rocket has wilted slightly. Slice lamb thickly against the grain.
7. spread yoghurt onto a plate (if using) top with lentils and pile with roasted winter root veggie salad. Place lamb on top of veggies. Drizzle over remaining harissa dressing, if desired.