Na­dia’s quick spiced lamb


This tasty salad is quick and easy to put to­gether – per­fect for a mid­week din­ner.


2 car­rots, cut into 1cm x 5cm sticks 2 parsnips, cut into 1cm x 5cm sticks 1 ta­ble­spoon olive oil 2 tea­spoons maple syrup or runny honey 1⁄ tea­spoon lamb spice mix (see

2 recipe be­low) 2–3 hand­fuls baby spinach leaves 2 ta­ble­spoons roughly chopped pars­ley leaves and stalks 30g feta cheese, crum­bled 2 ta­ble­spoons sliced al­monds Cur­rant Dress­ing 1 ta­ble­spoon black­cur­rant jam 1⁄ tea­spoon whole­grain mus­tard

2 1 ta­ble­spoon lemon juice 2 tea­spoons ex­tra-virgin olive oil Spiced lamb 300g lamb rump or leg steaks (at room tem­per­a­ture) 2 tea­spoons lamb spice mix (see recipe be­low) Lamb spice mix Mix to­gether: 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 1⁄ tea­spoon ground all­spice

4 1⁄ tea­spoon ground pa­prika

2 1⁄ tea­spoon ground black pep­per

2 Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Toss car­rots and parsnips with olive oil, maple syrup/honey and first mea­sure of lamb spice mix on pre­pared tray. Sea­son with salt and pep­per and roast for about 25 min­utes, or un­til ten­der and caramelised. In a small bowl, mix all cur­rant dress­ing in­gre­di­ents to­gether. When veg­eta­bles have about 15 min­utes cook time re­main­ing, pat lamb dry with pa­per tow­els, rub with se­cond mea­sure of lamb spice mix and sea­son with salt. Heat a driz­zle of oil in amedium fry­pan (prefer­ably non-stick) on medium-high heat. Cook lamb for 2–3 min­utes each side, for medi­um­rare (de­pend­ing on thick­ness) or un­til cooked to your lik­ing. Set aside, cov­ered with foil to rest for 2–3 min­utes be­fore slic­ing against the grain. Toss spinach and pars­ley through cooked veg­eta­bles, along with feta, al­monds and half the cur­rant dress­ing. To serve, di­vide salad be­tween plates, top with sliced lamb then

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