LAMB MINI ROASTS

SERVES 6 PREP + COOK 40 MINS

◆ 1/ cup extra-virgin olive oil

3

◆ 2 tbsp finely chopped fresh rosemary

◆ 3 x 350g mini lamb roasts

◆ 800g kumara, cut in wedges lengthways

◆ 6 sprigs fresh thyme

◆ ½ tsp dried chilli flakes

◆ 200g baby green beans

◆ 400g shelled fresh broad beans

◆ 1 cup frozen peas

◆ 4 chargrilled marinated artichokes, halved

◆ 1 tbsp lemon juice

◆ snow pea sprouts, to serve

ANCHOVY DRESSING

◆ 6 drained anchovies, chopped finely

◆ 1 tbsp baby capers

◆ 1 tbsp red wine vinegar

◆ 1/ cup extra-virgin olive oil

3

1 Preheat oven to 200°C. Combine 1 tbsp of the oil with rosemary in a large bowl, season. Add lamb, toss to coat.

2 Heat a medium frying pan over high heat, brown lamb all over. Transfer to a large roasting pan.

3 Place kumara and 1 tbsp of the oil in a roasting pan, toss to coat. Sprinkle with thyme and chilli.

4 Roast lamb and kumara on separate shelves: roast lamb 20 mins (medium-rare) and kumara 25 mins or until tender. Cover lamb with foil, rest 10 mins.

5 ANCHOVY DRESSING Combine ingredients in a bowl, season.

6 Bring a large saucepan of salted water to the boil. Cook green beans 1 min, then add broad beans and peas, cook 2 mins or until just tender. Drain, refresh beans and peas in a bowl of iced water. Drain. Peel outer skins from the broad beans.

7 Place beans and peas in a medium bowl with artichokes, juice and remaining oil, toss gently to combine, season.

8 Place thinly sliced lamb on a warm platter with bean and artichoke salad. Drizzle lamb with dressing, top with sprouts, serve with kumara wedges.