Feta and Date-crusted Lamb with Moroccan Roast Veggies

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 8, 2017.

Alternatively, cook plain lamb on BBQ grill for 1-2 minutes, until browned before topping with feta and date mixture.

Ingredients

Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using). Place pumpkin, carrot, red onion and ras el hanout in a medium bowl with a drizzle of oil and toss well to coat. Season with salt and pepper and spread out on first prepared tray. Cook for 20-22 minutes, until tender.
While veggies cook, thinly slice spring onion, crumble feta and add to a small bowl with dates. Mix to combine and set aside.
Pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for about 1 minute each side, until browned. Place on second prepared tray and cover with feta and date mixture.
Cook lamb, on top rack of oven, for 3-4 minutes for medium (depending on thickness), or until cooked to your liking. Remove from oven and set aside to rest for 2-3 minutes before slicing thickly against the grain.
When veggies have finished roasting, add baby spinach and cucumber to tray and toss to combine. In a small bowl, whisk together all mustard mayonnaise ingredients and season to taste with salt and pepper.
To serve, pile Moroccan roast veggies onto plates and top with slices of feta and date-crusted lamb and a drizzle of mustard mayonnaise.