Lamb Steaks and Kumara with Garlic Greens

Steps

1. Prep and cook kumara Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Cut kumara in half lengthways, season and toss with first measure on 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 and a drizzle of oil and set aside. Thinly slice mint and place in a medium bowl with yoghurt and mustard. Stir to combine and set aside.
3. Prep greens Cook peas and beans in pot of boiling water for about 2 minutes until bright green. Drain and set aside. Remove white stalk from silverbeet, thinly slice leaves until you have about 3 cups worth 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 for medium (depending on thickness) or until cooked to your liking. Set lamb aside to rest, keep pan on a medium heat. Wipe pan clean.
5. Cook garlic greens Add silverbeet, second measure of kumara spice mix, butter and garlic to pan. Cook for 2 minutes then add peas, beans and water and cook a further 1 minute until tender. Add almonds to pan and toss to combine. Season to taste. Thinly slice lamb against the grain. Add any resting juices to pan of veggies (if desired).
6. To serve Divide kumara, sliced lamb and garlic greens between plates. Top with a dollop of mint yoghurt