Seared Lamb with Roast Veggies and Creamy Mushroom Sauce

Steps

1. Prep and cook veggies Preheat oven to 220oC. Preheat BBQ grill to medium-high (if using). Dice kumara and carrots 2-3cm and toss with a drizzle of oil on a lined oven tray. Season and bake for about 25 minutes, until golden and cooked through. Turn once during cooking.
2. Prep sauce Dice mushrooms 2cm (or grate) and finely dice onion. Grating mushrooms makes them harder for fussy foodies to spot!
3. Cook lamb Pat lamb dry and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. Set lamb aside to rest for 3-4 minutes while you prepare sauce. Alternatively, cook lamb on BBQ as per method.
4. Make sauce Add a little more oil to same pan (if needed) and reduce heat to medium. Cook mushrooms, and onion for 5-7 minutes, stirring often, until softened. Add spinach, soy sauce, sour cream and water and simmer on low heat for 1-2 minutes, until sauce has thickened slightly. Season to taste.
5. Slice lamb Thinly slice lamb. The longer you rest your lamb, the more tender it will be.
6. Serve roast veggies topped with slices of lamb and spoon over sauce.