LAMB MINI ROAST WITH KALE AND BRUSSELS SPROUT SALAD

Sunday Herald Sun - Stellar - - Delicious on Sunday -

“A quick lamb roast for din­ner, just be­cause”

SERVES 4

3 x 300g Iamb rump roasts 'h cup (80m0 ex­tra vir­gin olive oil 1 bunch heir­loom or Dutch car­rots, blanched Si bunch kale, stalks re­moved and leaves finely shred­ded 500g Brussels sprouts, finely shred­ded 75g shaved pecorino cheese

Buttermilk dress­ing

½ cup (125ml) buttermilk 2 tbs ex­tra vir­gin olive oil 1 tbs whole­grain mus­tard Juice of ½ a lemon Pre­heat oven to 207C. Rub lamb with 2 tbs olive oil, then sea­son. Place the lamb in a large, oven­proof fry­pan, fat side down, over medium heat_ When it starts to siz­zle, cook for 4-5 min­utes un­til the fat is golden. Turn the meat and brown on the other sides for 3-4 min­utes.

Place on a roast­ing tray with the car­rots. Driz­zle car­rots with a fur­ther 2 tbs oil and sea­son Trans­fer the tray to the oven and roast for 15-20 min­utes un­til lamb is just cooked through. Rest, lightly cov­ered in foil for 5 min­utes.

To make the salad, place the kale and 1 tbs oil in a bowl, and toss to coat. Add the Brussels sprouts.

For the dress­ing, com­bine in­gre­di­ents in a bowl, sea­son, and whisk to com­bine. Driz­zle over salad then top with pecorino. Serve salad with sliced lamb and car­rots.

NU­TRI­TION • 53G PRO­TEIN • 13G SAT FAT • 6G CARB • 6G SUGARS • 405MG SODIUM • 665 CAL (2780KJ)

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