Grilled Lamb with Roasted Pumpkin, Beetroot and Carrot Salad
I created this meal last week when I received a Ceres fruit and veg delivery. I’d ordered a whole heap of vegetables for the week, mainly ingredients that my partner and I enjoy cooking with. I was drawn to the root vegetables for their beautiful flavour when roasted and their lovely colours when enjoyed together - the oranges of the pumpkin and carrots with the beetroot is a visual delight! This is a quick and easy weeknight meal that tastes like something that should require far more effort and time!
Servings:
Serves 2 for a main meal
Ingredients:
2 x Lamb Backstraps (2 backstraps may be too many for some people, judge how many you need by the size of the backstraps)
Salad:
1 Beetroot
3-4 small carrots (if you have larger carrots cut lengthways)
350-400g Pumpkin (I prefer Kent for this recipe)
60g Baby Spinach Leaves
Olive Oil
Salt
Black Pepper
Sumac
¼ Cup Flat Leaf Parsley
Pomegranate
Yoghurt Dressing:
100-150g Greek Yoghurt (Full fat, qty depending on how much dressing you would like)
2 Tbsp Olive Oil
1 Tbsp Pine Nuts
¼ tsp lemon rind
Squeeze of lemon juice
Pinch of sumac
Pinch of Salt
Pinch of Black Pepper
Method:
Preheat fan force oven to 200 degrees Celsius
Line a baking tray with baking paper
Peel carrots, peel beetroot and cut into wedges, slice pumpkin into equal portions measuring 3cm x 5cm and remove skin. Place in tray, drizzle with olive oil, crack salt and pepper over & sprinkle with sumac.
Place in oven to roast for around 1 hour or until golden brown
Whilst the vegetables are roasting prepare the salad dressing and the spinach for the salad.
Wash the spinach leaves and add to a salad bowl with the pine nuts. Chop the flat leaf parsley and add ½ of it to the spinach leaves, lightly toss.
In a separate bowl add the yoghurt, lemon rind, lemon juice (to taste), olive oil, salt, pepper and sumac.
Whilst the vegetables continue to roast, grill the lamb backstraps to medium rare (slightly pink is perfect!)
Add the roast vegetables to the spinach and add half of the yoghurt dressing. Lightly toss the salad to combine. Add the remaining yoghurt and parsley atop the salad.
Serve the salad with the sliced lamb backstrap.
Option to serve sprinkled with pomegranate kernels
Printable recipe below (print at A4 size)
