Na­dia’s quick spiced lamb

South Waikato News - - Community Cookbook -

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

CARAMELISED VEG­ETA­BLES, FETA AND SPINACH SALAD 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 1⁄2 tea­spoon lamb spice mix (see 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 1⁄2 tea­spoon whole­grain mus­tard 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 1⁄4 tea­spoon ground all­spice 1⁄2 tea­spoon ground pa­prika 1⁄2 tea­spoon ground black pep­per

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 Each week Na­dia gives you another easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

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