Lamb with Roasted Winter Root Veggie Salad and Harissa Dressing

Steps

1. Prep vegetables Preheat oven to 220oC. Bring a small pot of unsalted water to the boil. Cut carrot lengthways into 1 x 5cm wedges; slice pumpkin 1cm; cut beetroot and onion into 1cm-thick wedges.
2. Cook vegetables Toss vegetables with a drizzle of olive oil on a lined oven tray. Season with salt and roast for about 18 minutes, until starting to caramelize. After 18 minutes of roasting, add walnuts to tray and roast a further 2 minutes, until nuts are toasted and carrots and beetroot are tender.
3. Cook lentils Add lentils to 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 mint leaves, a drizzle of olive oil and season to taste. Keep warm.
4. Cook lamb When vegetables have about 10 minutes remaining, pat lamb dry 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 medium-rare (depending on thickness), or until cooked to your liking. Rest, covered.
5. Make dressing Combine all harissa dressing ingredients together in a small bowl with a drizzle of olive oil. Season to taste. Remove vegetables from oven, add to a medium bowl and toss through rocket and half of the harissa dressing until wilted slightly. Slice lamb thickly against the grain.
6. To serve Spread mayo onto plate. Top with lentils and pile with roasted vegetable salad. Place lamb on top of vegetables. Drizzle over remaining harissa dressing.