LAMB MINI ROAST WITH KALE AND BRUSSELS SPROUT SALAD
“A quick lamb roast for dinner, just because”
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
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)