AuthorJaredCategory

Ingredients

 olive oil
 400 g sweet potato
 1 beetroot
 3 tsp balsamic vinegar
 1 tsp Dijon mustard
 300 g lamb rump
 60 g baby spinach

Method

1

Preheat oven to 200°C. Peel sweet potato and beetroot. Cut sweet potato in to 5 mm slices and beetroot in to 1 cm thick wedges.

2

Toss the sweet potato and beetroot in a drizzle of olive oil and place on a tray. Season with salt and pepper. Cook for 30-35 minutes, or until tender.

3

Whisk 1 tbsp olive oil, balsamic vinegar and Dijon mustard in a small bowl until emulsified. Season with salt and pepper. Set aside.

4

Season the lamb. Heat an oven proof pan over a medium-high heat. Add the lamb, fat side down, and sear on all sides, for a total of 2 minutes. Transfer to the oven and cook for 20 minutes. Rest and slice before serving.

5

In a salad bowl, combine baby spinach, roasted vegetables and sliced lamb. Drizzle with dressing and toss to coat.

Ingredients

 olive oil
 400 g sweet potato
 1 beetroot
 3 tsp balsamic vinegar
 1 tsp Dijon mustard
 300 g lamb rump
 60 g baby spinach

Directions

1

Preheat oven to 200°C. Peel sweet potato and beetroot. Cut sweet potato in to 5 mm slices and beetroot in to 1 cm thick wedges.

2

Toss the sweet potato and beetroot in a drizzle of olive oil and place on a tray. Season with salt and pepper. Cook for 30-35 minutes, or until tender.

3

Whisk 1 tbsp olive oil, balsamic vinegar and Dijon mustard in a small bowl until emulsified. Season with salt and pepper. Set aside.

4

Season the lamb. Heat an oven proof pan over a medium-high heat. Add the lamb, fat side down, and sear on all sides, for a total of 2 minutes. Transfer to the oven and cook for 20 minutes. Rest and slice before serving.

5

In a salad bowl, combine baby spinach, roasted vegetables and sliced lamb. Drizzle with dressing and toss to coat.

Warm Lamb Salad with Root Vegetables