Lamb with Beetroot, Carrot and Creamy Balsamic Salad

Ready in 30 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, September 17, 2017.

Cooking red meat from room temperature is a great way to ensure it will be cooked to perfection.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Pat potatoes dry with paper towels and toss on prepared tray with a drizzle of oil and potato spice mix. Season with salt and pepper and spread out into a single layer.
Bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. After 20 minutes, turn oven to high grill and grill potatoes for about 5 minutes, until golden and crispy.
Cut apple into quarters, discard core, then thinly slice. Grate carrot and beetroot (if using). Place in a large bowl with spinach, balsamic dressing and first measure of aioli. Toss to combine and season to taste with salt and pepper. Set aside.
Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry with paper towels and season with salt and pepper.
Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered in foil, to rest before slicing thinly against the grain.
To serve, divide roast potatoes, sliced lamb and beetroot, carrot and creamy balsamic salad between plates. Sprinkle over toasted pumpkin seeds and serve remaining aioli on the side.