Spiced Lamb Steaks with Kumara Beet Salad and Chimichurri

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using). Prepare ingredients.
2. Toss kumara on one, and beetroot and carrot on the second prepared tray with olive oil, maple syrup/honey and first measure of lamb spice mix. Roast kumara for about 25 minutes, and beetroot and carrots for 25-30 minutes, until tender and caramelised. Swap trays and toss halfway to ensure even cooking.
3. When carrot and beetroot have 15 minutes cook time remaining, finely dice broccoli florets and stalk. Place in a medium, heat-proof bowl with a pinch of salt and pour boiling water over. Cover with a plate and leave to cook for 6 minutes then drain.
4. Pat lamb dry and coat with second measure of lamb spice mix. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking.
5. Set lamb aside, covered, to rest for 5 minutes before slicing thinly against the grain.
6. While lamb rests, combine all chimichurri ingredients in a small bowl. Toss roasted kumara, carrot, beetroot, broccoli and 2 tablespoons of the chimichurri mixture in a large bowl, until combined.
7. To serve, divide kumara beet salad between plates, top with slices of spiced lamb steaks and spoon over remaining chimichurri sauce.