Lamb Steaks and Kumara

Steps

1. Prep and cook kumara Preheat oven to 220°C. Bring a small pot of salted water to the boil. Cut kumara in half lengthways, season and toss with first measure of kumara spice mix and a drizzle of oil on a lined oven tray. Roast for about 25 minutes until golden and tender.
2. Prep lamb and mint yoghurt Pat lamb dry and toss in a medium bowl with garlic, Worcestershire sauce, mustard and a drizzle of oil. Set aside. Thinly slice mint and place in a small bowl with yoghurt and mustard. Stir to combine and set aside.
3. Cook peas and beans Cook peas and beans in pot of boiling water for about 2 minutes until bright green. Drain and set aside.
4. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 2-3 minutes each side, depending on thickness, for medium, or until cooked to your liking. Set lamb aside to rest, keep pan on a medium heat. Wipe pan clean.
5. Finish garlic greens and slice lamb Add spinach, second measure of kumara spice mix, butter and garlic to pan and cook for about 1 minute. Add peas and beans and cook a further 1 minute until tender. Add almonds to pan, toss to combine and season to taste. Thinly slice lamb against the grain. Add any resting juices to pan with veggies (if desired).
6. To serve Divide kumara, sliced lamb and garlic greens between plates. Top with a dollop of mint yoghurt.