Warm Lamb, Carrot and Beetroot Salad

Serves 4-6 Prep time 15 mins Cooking time 1 hour

2 large beetroot

5-6 carrots, peeled, sliced 3 cloves garlic, crushed 2 red onions, quartered 2 tbsp sesame seeds

2 tsp poppy seeds

1 tbsp honey, melted

1 tbsp oil salt and pepper, to taste 2 Ovation lamb rumps 2 cups baby spinach

1 cup cooked risoni/orzo

or couscous

Dressing

2 tbsp oil

1 tbsp red or white

wine vinegar

1 tsp honey

1 tsp Dijon mustard 2 tbsp mint,

finely chopped salt and pepper, to taste

To serve

¾ cup feta, crumbled ½ cup pine nuts, toasted extra mint leaves

Preheat the oven to 200°C (180°C fan bake).

Vegetables Cut the top and tail off the beetroot and wrap in tinfoil. Bake for an hour in the oven. Place the carrots in a roasting dish with the garlic, onions, sesame seeds, poppy seeds, honey and oil. Mix to coat evenly and season generously. Bake in the oven along with the beetroot for the last 30 minutes. Remove everything and set aside. Increase the oven temperature to 210°C (200°C fan bake).

Lamb Season the lamb rumps with salt and pepper. Heat a little oil in a frying pan over a high heat. Add the lamb, fat side down, cook for a few minutes until browned, crispy, and most of the fat is rendered out. Turn over and cook for another couple of minutes to brown the other side. Transfer to a roasting pan and roast in the oven for 13-15 minutes for medium. Remove from the oven, cover loosely with foil and rest for at least 10 minutes before slicing thinly across the grain.

Dressing Whisk the ingredients together and season to taste. Mix the spinach and cooked risoni/orzo or couscous in a bowl with half the dressing.

To serve Rub the skin off the beetroot with your fingers and slice into thin wedges. Season with salt and pepper. Spoon some risoni/orzo/couscous mixture on to plates or bowls, then top with the carrots, beetroot and sliced lamb. Sprinkle with the feta, pine nuts and extra mint then drizzle with a little more dressing.