Za’atar Spiced Lamb with Honey Roasted Carrots and Tzatziki

Steps

1. Preheat oven to 230oC. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss carrots, potatoes, honey and rosemary on prepared tray with a drizzle of oil and season with salt and pepper. Cook for about 15 minutes until starting to caramelise. Turn once during cooking.
2. While potatoes cook, pat lamb dry with paper towels and season with salt. Drizzle both sides of lamb with olive oil and sprinkle with za’atar spice. Set aside to marinate for at least 5 minutes.
3. Grate cucumber and mix with salt, place in a strainer over a bowl and leave to sit for 5 minutes to draw out liquid. Hold woody end of asparagus and peel into long thin ribbons, place into a small bowl with lemon juice and a drizzle of olive oil. Set aside.
4. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Set lamb aside, covered, to rest for about 5 minutes. Slice thinly against the grain.
5. While lamb rests, squeeze excess liquid from cucumber and add to a small bowl along with yoghurt, mint, lemon juice and season to taste. Toss asparagus through cooked honey roasted carrots.
6. To serve, place honey roasted carrots onto a plate, top with za’atar spiced lamb and dollop with tzatziki.